In the interests of full disclosure I didn’t have this for breakfast. A disaster with the grill the day before meant I had to spend some time cleaning up broken glass from inside the oven and I didn’t fancy doing that before breakfast. So really this is a lunch stack but if I was doing it again it would definitely be for the most important meal of the day, which is nothing except what it deserves as the end result was almost as spectacular as the grill explosion the night before!
I wanted to try some baked eggs but couldn’t find a recipe that really grabbed me. Then I was thinking about the weekend and what I could cook and remembered I hadn’t had a fried breakfast (eggs, bacon, black pudding etc.) for a very long time. Following on from that thought I decided to try and work that into my baked eggs, so the baked breakfast stack was born.
The technique itself was pretty simple. I can definitely see me playing around with some more baked eggs in the future. Most recipes seemed to suggest adding a drop of cream or milk in with the egg but I also wanted to try one with olive oil. Doing two stacks also let me experiment with trimming the black pudding so it fit snugly into the ramekin and just cramming the other one in. Didn’t seem to make much difference to be honest.
2 slices black pudding
2 slices of back bacon
Fry the bacon and black pudding in a little oil until the bacon is turning crispy.
Butter a couple of oven proof ramekins. Pre-heat the oven to 200 degrees C.
Trim the black pudding and place in the bottom of the ramekins.
Add some chopped parsley on top of the black puddings then add the bacon as well.
Crack an egg into each ramekin then season with salt and pepper.
Top one of the eggs with a drizzle of olive oil and the other with a small splash of milk and place in the oven.
Cook for 10-15 minutes until the whites are set.
Using a knife, carefully cut round the sides of the dishes and then use a spoon or fork to scoop out the stacks from the ramekins.
Serve with beans, toast and a cup of good coffee.