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Warm Clonakilty Blackpudding Salad with Crispy New Potatoes, Clonakilty Bacon, Poached Egg, Pesto Dressing, and Parmesan Cheese.

Warm Clonakilty Blackpudding Salad with Crispy New Potatoes, Clonakilty Bacon, Poached Egg, Pesto Dressing, and Parmesan Cheese.


A simple and tasty salad that can be eaten for breakfast, lunch or even dinner! A delicious mix of flavours that pair together beautifully. Multiply this recipe for however many you are cooking for.


3 slices Clonakilty Black Pudding – halved

1 Clonakilty Bacon – thinly sliced

Baby Gem

1 Egg

1 banana shallot – thinly sliced

2 cherry tomatoes – halved

1 tbsp pesto + 2 tbsp olive oil mixed together

2 boiled new potatoes (cooled & sliced)

Parmesan Shavings – Use a peeler to get nice thin slivers of the cheese, it’s a nice little garnish idea.

Warm Clonakilty Blackpudding Salad with crispy new potatoes, Clonakilty Bacon, Poached egg, pesto dressing and Parmesan cheese


  1. Firstly start by boiling the potatoes in advance and leaving them to cool so they are easier to slice. Prepare all the remaining ingredients so they are ready to go once all of the meat is cooked.
  2. Slice the new potatoes into discs. Add some oil to a pan with a grated clove of garlic and add slices of the potato. All you want to do is colour these so cook them over a high heat for 2 minutes a aside.
  3. Next, add the bacon slices and black pudding to the pan and cook them off. The bacon and black pudding alone will give great flavour to the potato slices and an even crispier skin.
  4. Once everything is cooked through – roughly 6-8 minutes, turn the pan to a low and allow everything to remain nice and warm while you poach the egg.
  5. Bring a pot of water to a rolling boil. Add a good splash of vinegar. Crack the egg into a small bowl. Create a whirlpool in the water using a big spoon and then transfer the egg into the water using the bowl so that it just slides into the centre of it. Leave the egg cook for 4 minutes. Once it is cooked (you will see no egg white) add it to some kitchen paper.
  6. Next, assemble the salad by starting with a bed of baby gem, sliced shallots and cherry tomatoes. Followed by the hot ingredients, black pudding, bacon and potatoes. Lastly take the egg and lie it on top of everything. Finish by adding a generous amount of pesto dressing and parmesan shavings.


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