Kitchen Exile

Baked eggs with black pudding

I love black pudding, my natural preference will always be for Irish style, but boudin noir from France comes a close second. Many people find it off-putting as its made from blood, but its nothing more than a simple tasty sausage and not something to fear.
Black pudding is a feature of a traditional full Irish breakfast, but sometimes I like to do something a little different and add to it baked eggs.

2 eggs per person
100g black pudding
50g creme fraiche
Half a red onion roughly chopped
20ml cream
20g butter

Butter a cocotte dish or ramekin
Whisk the cream and crème fraîche together until smooth
Place on the bottom of the buttered dish
Add the onion
Crumble half the black pudding onto the cream mixture
Crack the eggs on top
Crumble the rest of the black pudding onto the eggs
Season with salt and pepper
Bake in a medium oven at 160c (fan), 170c (normal) for 20 minutes until the white has set and the yolk is still runny
If you want your yolk set a tad more, continue to cook for a few minutes longer