Ingredients Jump to Instructions ↓

  1. 4-5 tbsp mayonnaise

  2. 2 anchovy fillets , rinsed and drained

  3. 1 tbsp white wine vinegar

  4. 4 eggs

  5. 2 tbsp extra virgin olive oil

  6. 100 g smoked pancetta lardons

  7. 1 shallots , sliced

  8. 100 g black pudding , sliced

  9. 1/2 lemon , juice only

  10. 4 handfuls rocket , to serve

Instructions Jump to Ingredients ↑

  1. Method 1. Place the mayonnaise, anchovies and half of the lemon juice into a food processor. Blend until smooth. Set aside.

  2. Heat the oil in a frying pan and fry the pancetta.

  3. Add the shallots, black pudding and remaining lemon juice. Cook for 5 minutes or so, until the pancetta and black pudding are crisp. Remove from the heat.

  4. Transfer the mixture to a bowl and season with salt and freshly ground black pepper. Stir in the anchovy mayonnaise. Add the rocket leaves, season and toss well.

  5. Fill a saucepan with water, add the vinegar and bring to a simmer. Break one egg into a ladle and slowly lower into the water. Repeat with the remaining eggs. Cook for 2 minutes.

  6. Divide the salad between 4 plates, top each with a poached egg and serve.


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