Black Pudding with Smashed Devilled Eggs on Toast

Black Pudding with Smashed Devilled Eggs on Toast

This is one way to have an indulgent breakfast – crusty sourdough toast, with a generous spread of smashed devilled eggs, topped with pan-fried slices of Gotzinger black pudding. Delicious, rich and full of flavour

Timing 30 minutes

Serves 2


  • Eggs (hard boiled, peeled and roughly chopped) – 2
  • Mayonnaise – 2.5tbsp.
  • Dijon Mustard – 1.5 tsp.
  • Seeded Mustard – 1tsp.
  • Cornichons (finely sliced) – 20g
  • Cracked Black Pepper – to season
  • Olive Oil – ½ tbsp.
  • Gotzinger Smallgoods Black Pudding (sliced into 1.5cm slices) – ½ sausage
  • Crusty Sourdough (toasted) – (cut on the diagonal) – 2 slices
  • Chives (finely chopped) – 2tsp. to garnish


  1. In a medium sized bowl add the mayonnaise, both mustards and cornichons and mix well. Gently fold through the chopped egg and season with the cracked black pepper. Set aside.
  2. In a medium size frying pan, heat olive oil then add the slices of black pudding. Cook the slices for roughly three minutes on each side. Remove from pan and place on a paper towel to absorb excess oil.
  3. To assemble, spread a generous amount of the egg mixture onto each piece of toast, placing several pieces of fried black pudding on top and sprinkle with chopped chives – enjoy!
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