How To Make Brunch Salad

Step 1: Fill the pot and heat to boil

Step 2: Preheat the oven

Set the oven to a low 75ºC (165ºF/ half a gas mark).

Step 3: Make the dressing

Add the mustard, white wine vinegar, olive oil and season with salt and pepper. Whisk thoroughly and set aside.

Step 4: Cut the bacon

Slice each rasher of bacon in half.

Step 5: Cut the black pudding

Chop the black pudding into four sections. Holding lengthways cut the sections into long quarter strips.

Step 6: Fry the bacon

Place the frying pan onto a high heat and fry the bacon, turning occasionally. When cooked, take it out and drain on some kitchen paper to get rid of excess fat.

Step 7: Fry the black pudding

Using the same pan, add the black pudding and cook for a few minutes, again turning occasionally with your tongs. Drain on kitchen paper.

Step 8: Place in the oven

Place the bacon and black pudding into the preheated oven to keep them warm.

Step 9: Prepare the eggs

Gently break 1 egg into each of the 4 small bowls.

Putting the eggs into the bowls makes it easier to put them into the water easier and prevents breakages.

Step 10: Poach the eggs

Turn the heat down to a simmer and taking the slotted spoon, swirl, anti clockwise to create a vortex. Place all the eggs very carefully into the swirling water. Allow them to cook for 2-3 minutes.

Step 11: Remove the eggs

Take the eggs out of the water with a slotted spoon and place on a plate with a piece of kitchen roll to drain.

Step 12: Mix the rocket with the dressing

Add the rocket to the bowl with the dressing and toss to mix together.

Step 13: Serve

For each portion, take a serving plate and place some dressed rocket in the centre. Then put some bacon and black pudding on top and a heap on some more rocket, bacon and black pudding. Finally place a poached egg on top.