Potato, black pudding and egg bake

An all-rounder — great for breakfast, brunch, lunch or dinner.

Ingredients

250 g	Small potatoes (Main)
1 large	Shallot, diced
150 g	Black puddings, peeled (Main)
3 Tbsp	Olive oil
2 large	Eggs

Directions

1. Preheat the oven to 180°C. Lightly oil a 22cm baking dish.
2. Peel the potatoes, if preferred. Thinly slice and place in the baking dish. Add the shallot.
3. Crumble the black pudding and place in between the potato slices. Drizzle with the oil and season with black pepper.
4. Bake for about 35 minutes or until the potatoes are golden and tender.
5. Remove the baking dish and break the eggs on top. Return to the oven for about 5 minutes until the eggs are just cooked.

More sausage based recipes from Jan

• Hunter sausage salad with New York mustard dressing
• Bratwurst stuffed with balsamic mushrooms