Comfort Food Recipes

Tasty and Delicious Black Pudding Baked Eggs | Recipe

October 30, 2017

Last week saw Black Pudding Day, for which I shared a different recipe using black pudding. But today I’m going stereotypical with my Black Pudding Baked Eggs recipe.

I am quite a big fan of baked eggs, I use the same basic recipe, but love to switch it up. From veggie, to haggis to even hamburger baked eggs. It’s just such an easy to make breakfast that you can modify to suit what you have in. This time it was Clonakilty Black Pudding Baked Eggs.

Clonakilty Black Pudding Baked Eggs

Black Pudding Baked Eggs Recipe

Black Pudding Baked Eggs Recipe

A rich, tasty and satisfying breakfast.
Author MissPond


  • 1 Red onion finely chopped
  • 1 Clove garlic crushed
  • 2 Cans of cherry tomatoes
  • 200 g Black pudding sliced into half moons
  • 1 tbsp Tomato ketchup
  • 1 tsp Caster sugar
  • 100 g Mushrooms sliced
  • 4 Large free range eggs
  • Cooking oil I use olive oil spray


  1. Fry the onion with some oil on a medium heat until soft, then add the black pudding and mushrooms. Continue frying until the mushrooms start to soften.
  2. Add in the garlic and tomato ketchup, fry for a minute or so. Then add the tomatoes and caster sugar, stir thoroughly.
  3. Turn the pan down to a simmer, use the back of a spoon to make 4 craters in the mix. Crack the eggs in.
  4. Cook for 20 minutes, until the baked eggs have cooked down and the eggs are cooked.
  5. Serve with toasted crusty bread, or sautéed potatoes!
Clonakilty Black Pudding Baked Eggs Recipe

Are you a fan of baked eggs? Would you give my Black Pudding Baked Eggs recipe a go? Let me know in the comments,


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P.S. * Post in collaboration with Clonakilty Blackpudding. As ever all words, photos and opinions are my own.

P.P.S. Check out my Black Pudding Pasta Recipe from Black Pudding Day.


  • Reply Donna October 31, 2017 at 8:24 am

    I have so much to learn when it comes to cooking – I always find your recipes super inspiring. I’m going to try this!

    • Reply MissPond October 31, 2017 at 8:57 am

      I try and keep things simple so people don’t feel too daunted when it comes to cooking 🙂

  • Reply Erin Ek Rush October 31, 2017 at 7:14 am

    My husband loved black pudding but I’ve never cooked with it. I am pretty sure I could manage this! Thank you!

    • Reply MissPond October 31, 2017 at 8:54 am

      It really is very easy and super tasty 🙂

  • Reply Laura October 31, 2017 at 12:19 am

    Oh wow this sounds amazing and would also make a great vegetarian version too (minus the black-pudding). Sounds delicious as I love eggs and tomato together and this would make a great brunch dish

    Laura x

    • Reply MissPond October 31, 2017 at 8:54 am

      You could use veggie haggis instead – I think it would work really well 🙂

  • Reply Eve October 30, 2017 at 9:06 pm

    This looks amazing! I’m usually not a fan of black pudding in a fry up since the ones I’ve had in cheap pubs aren’t usually very nice. If they were like yours I’m sure I’d love them!

    • Reply MissPond October 30, 2017 at 9:40 pm

      I much prefer it with a sauce, it can by quite dry just on it’s own as part of a fry up.

  • Reply Jasmin Charlotte October 30, 2017 at 8:42 pm

    I’ve never been that great at making baked eggs, my eggs always seem to take ages to cook through! Looks deeeelish! x

    • Reply MissPond October 30, 2017 at 9:39 pm

      It definitely takes time if the heat isn’t right. I think the trick for me is to get the sauce bubbling before you crack the eggs in, seems to not take too long then.

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