Ultimate Breakfast Omelette | Tom Kerridge | Black Pudding .Club

Name: Ultimate Breakfast Omelette | Tom Kerridge | Black Pudding .Club
Ingredients: Michelin Star; Daily Mail | Food; 8 New Potatoes , (about 300g); 2 tbsp Vegetable or Olive oil; 100g Black Pudding , peeled and sliced; 100g Lardons; 100g Chorizo; 2 Banana Shallots , thinly sliced; 2 cloves Garlic , crushed; 1 Green Chilli , sliced (seeds included - optional); 6 Eggs , whisked; 1 Tbsp Rosemary , finely chopped; 1 bunch Flat-leaf Parsley , leaves only, finely chopped; Salt & freshly ground Black Pepper to season; Cook the potatoes in boiling, salted water until they’re just soft – about 12-15 minutes. Drain in a colander, leave them to steam and cool, then halve them.; Preheat the oven to 220°C / 425F / Gas 7.; Heat a 25cm / 10in ovenproof frying pan on a medium heat and pour in a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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Chef Tom Kerridge's Ultimate Breakfast Omelette includes Black Pudding - it would not be the ultimate Omelette without it! The recipe can also be easily tweaked adding any of your favourite breakfast...

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Ingredients

Michelin Star
Daily Mail | Food
8 New Potatoes , (about 300g)
2 tbsp Vegetable or Olive oil
100g Black Pudding , peeled and sliced
100g Lardons
100g Chorizo
2 Banana Shallots , thinly sliced
2 cloves Garlic , crushed
1 Green Chilli , sliced (seeds included - optional)
6 Eggs , whisked
1 Tbsp Rosemary , finely chopped
1 bunch Flat-leaf Parsley , leaves only, finely chopped
Salt & freshly ground Black Pepper to season
Cook the potatoes in boiling, salted water until they’re just soft – about 12-15 minutes. Drain in a colander, leave them to steam and cool, then halve them.
Preheat the oven to 220°C / 425F / Gas 7.
Heat a 25cm / 10in ovenproof frying pan on a medium heat and pour in a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon