This super speedy snack is ideal for a picnic in the garden or a light bite in the kitchen. The neutral flavour and creamy texture of the avocado really complements the unique spice and crumbly texture of the Clonakilty Blackpudding and the crispy croutes. Great served with a fresh green salad.
- 200g Clonakilty Blackpudding
- 175g white bloomer loaf
- 4 tbsp olive oil
- 1 clove garlic (peeled)
- 4 eggs
- 1 ripe avocado (halved & stone removed)
- Salt and freshly ground black pepper
- Dash of chilli
- Squeeze of lemon juice
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Slice the Clonakilty Blackpudding into 8 slices and place on a baking tray.
3. Slice the loaf into 8 (2cm) thick slices, brush both sides with a little olive oil and place on a large baking tray.
4. Bake the black pudding and bread for 10 minutes, turning both over after 5 minutes.
5. While the bread toasts, place the eggs in a medium pan, cover with cold water and slowly bring to the boil.
6. Once they boil, time for 7 minutes and then remove from the heat.
7. Drain the eggs, rinse in cold water, tap the shells and peel away. Cut each egg in half and leave to cool.
8. Remove the black pudding and croutes from the oven.
9. While the croutes are hot, rub the whole garlic clove over each slice to give a hint of garlic flavour.
10. Mash the avocado flesh until smooth. Add seasoning, chilli sauce and lemon juice to the mashed avocado and mix together.
11. Spread the avocado over the warm croutes and top each one with a slice of Clonakilty Blackpudding and half a boiled egg.
12. Serve straight away.