Monday, 13 August 2007

Breakfast for Supper

While we were at the butcher's the other day I picked up some sausages, bacon and black pudding. I can only rarely face a full English breakfast; the timing of it all, the mountain of greasy pots to wash and the guilt of eating so much, so early in the day. I do, however, love all the flavours in a 'proper' breakfast, so I like to combine them in evening main meals when I can. I'm a relatively recent convert to black pudding and like all those converted to something late in life, suddenly evangelical about it.

This rice dish (finally) went down very well with all of us and James particularly enjoyed his first little taste of black pudding. I wanted to cook this a couple of days ago but Karl's overdosing on breakfast-related meals put paid to that. The quantities in this can be rejigged as you like; if you want to add some cooked mushrooms, great. I would have done, but I didn't have any.

Breakfast-for-Supper Rice

250g brown rice
1 onion, quartered and sliced
4 sausages, cut into chunks
4 rashers bacon, chopped
100g black pudding, cut into chunks
1 large tomato, diced
2 hardboiled eggs, cut into wedges

Put the rice on to cook. I used my electric rice machine as usual, but do as you like. Heat a little oil in a large frying pan and cook the onions gently, until soft and just starting to colour. Throw in the bacon and sausage and cook through, before adding the pieces of black pudding. The tomato should be stirred in as soon as the black pudding is cooked, then the whole pan (oil and all) tipped into the (drained) cooked rice. Carefully stir in the wedges of egg and serve immediately. Hubby, as a good Sheffield man, likes some Henderson's Relish with his.

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