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1 Dice the potatoes and add in to a pan of salted boiling water.
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2
Finely shred about eight Savoy cabbage leaves and transfer the cabbage to a pan of boiling water.
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Simmer for 2-3 min.
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2 Finely chop the salad onions, crush the garlic and put in a large bowl.
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Drain the cabbage and cold under cool water.
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Remove any excess water by squeezing out in a clean tea towel.
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Put into the bowl with the salad onions.
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3 Slice the black pudding and place onto a grill rack.
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Lay the four rashers of bacon alongside.
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Pop under the grill and leave for 3-4 min till the bacon is crispy and the black pudding cooked.
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4 Drain the potatoes and mash well.
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Transfer to the bowl with the cabbage and mix thoroughly.
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Divide the potato mix into four patties.
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Heat a large frying pan with 2 tbsp oil.
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5 Dust the patties in the seasoned flour and carefully lay two into the frying pan.
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Leave to fry for 2-3 min on each side, till golden brown.
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Turn the bacon and black pudding over and return to the grill.
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6 For the Poached Large eggs: Add in a few drops of vinegar to a pan of boiling water and carefully break two Large eggs into it.
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7 Remove the bacon and black pudding from the grill, put on a plate and set aside.
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Turn the bubble and squeak over.
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8 For the Mustard Dressing: Add in the cream, mustard, tarragon and seasoning into a bowl and mix thoroughly.
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Heat gently in a pan and then set aside.
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9 Remove the bubble and squeak from the pan and place on the plate with the bacon and black pudding.
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Finely chop the bacon rashers.
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10 To serve: Place the bubble and squeak onto a serving plate and place a slice of black pudding on top.
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11 Remove the egg from the pan and place on top of the black pudding.
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27
Spoon some of the sauce around the edge, sprinkle with bacon and dust with cayenne.
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28
Serve immediately.
