One of my all time favourite food combinations is bacon and eggs.
OK, not just bacon of course but any piggy food products - black pudding with a runny egg yolk is a thing to be revered in our home.
So the thoughts of wrapping a rich duck egg in a duvet of bacon, chorizo and black pudding seemed like a natural thing for me to do.
In fact I'm astounded I never did it before now!
So here we go ...
8 Duck Eggs
200g Bacon - chopped
200g Black Pudding - chopped
200g Chorizo deskinned and chopped (I wanted to use cooking chorizo but settled on the cured one.)
Half a small Apple finely chopped
Half a small Onion finely chopped
2 Chicken Eggs for binding and dipping
50g finely crushed Crackers for mix
50g finely crushed Crackers for coating
1 big pinch of Black Pepper and a small one of Salt
1 tsp of Sesame Seed
Flour to coat
- Boil the duck eggs for 9 mins then plunge into cold water and set aside.
- Put the bacon in a food processor and pulse for a few seconds, add chorizo and pulse again. Add the black pudding, apple, onion and blend to a coarse paste.
- Put mix into a bowl with 50 grm of crushed crackers and 1 egg, and mix with your hands into a gooey paste.
- Flatten the mix with a rolling pin between two sheets of clingfilm.
- Peel eggs and dip in flour, wrap the egg in a blanket of mix.
- Dip the covered eggs in flour, then whisked egg and finally a mix of the remaining crushed crackers combined with the black pepper, salt and sesame seed.
- Place on a baking tray and bake at 180C for 30 mins, turning once - very carefully. (I assume these can be deep fried too but I haven't attempted it yet!)
- Leave to cool and then enjoy with mustard mayo and a pint of homebrew stout - or similar!
As usual, feel free to change ingredients to suit your palate!