Black Pudding Breakfast Salad

I remember once seeing black pudding on a list of super foods. This made me laugh. As much as I love it I don’t think you can classify something made primarily from pork blood and oats as a super. Although it is absolutely delicious!

I have tried a number of different ones, from own brand to fancy ones, and the one it always comes back to as being the best, the standard bearing for black pudding, is Clonakilty Black Pudding.  They still use a recipe from 1880 and perhaps this is why it stands out amongst the rest.

Traditionally served up with an Irish fry or breakfast, along side sausage, bacon and eggs, the humble black pudding has moved into other dishes over the years. A recent one, black pudding sausage rolls, is insanely good! The crispy pastry and soft pudding centre make an incredibly tasty combo. Top this with some Ballymaloe relish and you’re on to a real winner! Or if you really wanted to impress make up some Bacon Hash Browns too.

One thing I love eating is a nice breakfast salad. Whether this is something simple like some fresh fruit salad or some leaves, tomatoes and bacon, adding black pudding to the latter can really compliment the rest of the breakfast. Throw in a poached egg for good measure to really show off the dish and you’ve got a breakfast to get you going. After all, most important meal of the day!


  • 1 length of Clonakilty Black Pudding, sliced into 1cm rounds
  • 4 rashers of bacon, cut into large pieces
  • 8-10 piccolo or cherry tomotoes, halved
  • 4 good handfuls of fresh, washed baby spinach leaves.
  • Oil for frying
  • Olive oil for salad


  1. In a fry pan heat some oil and once hot add the bacon and black pudding. Cook this until done and the bacon is crispy. This should take 5-8 minutes. Leave in a warm oven to keep them hot and crispy until the rest of the ingredients are ready.
  2. While the bacon and black pudding are cooking combine the spinach (I used some beetroot leaves too because I had just harvested some from the garden) and tomatoes in a large bowl and drizzle with some olive oil. You can add a little lemon juice to this as well to make the salad pop and give it some zing.
  3. If you’re having eggs, poach them at this point. I’m not going to say how to poach the eggs because I’m not great at this. I have some silicon moulds I sometimes use, other times I use cling film, or even just spinning the egg in boiling water and vinegar. What ever works for you! Or fry the egg!
  4. Once the eggs are almost done mix the spinach and tomatoes with the bacon and black pudding. Top with your poached egg. Add a sprinkle of salt and pepper and you’re done!

Really quick and simple and packed full of goodness to keep you going for the day. If you’re really hungry you could serve up some toasted sour dough bread on the side or even add in some chorizo. Nobody ever says no to adding chorizo!

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