Friday, 23 October 2015

Food: Scotch Duck Eggs with Chorizo, Bacon and Black Pudding

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 ...


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!