• 170g Boudin / Black Pudding
  • 4 knobs of butter
  • 2 shallots, finely chopped
  • handful of parsley, chopped
  • 6 eggs
  1. Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes.
  2. Fry your shallots and parsley for 3 minutes in some butter also, just to lightly soften.
  3. Whisk up your eggs and stir in the shallots and parsley and a little seasoning. You need to make 2 flat omelettes so melt a little butter in a pan and add half your eggs. Just make little holes in the gg letting the uncooked egg fall into those holes to cook from underneath. Once almost set, being a little moist still on top, gently slide out of the pan with out breaking onto a warm serving plate. Quickly make the second omelette.
  4. Cover the first omelette with a layer of the black pudding and then slide your second omelette on the top. Serve.

Recipe from French Provincial Cooking by Elizabeth David