Beginning the day with a hearty, fulfilling breakfast/brunch. Toasted sourdough, smothered in Penclawdd cockles, laverbread, mascarpone & leek sauce, topped with a grilled pork sausage, a thick slice of black pudding, beef tomato slice and a poached egg. Sea salt and cracked black pepper garnish.

Serves 1 

Contains: Gluten (Wheat), Dairy, Molluscs 

Ingredients 

• 1 x pork sausage 
• 85g/ 1/2 x beef tomato slice,  (whole tomato 244g) 
• 1 x slice of sourdough 
• 60g/1 x black pudding slice
• 17g/1/2 thumb sized x leek 
• 25g/ 1 tbsp x mascarpone
• 1 x small lemon wedge  
• 24g/1 tbsp x laver bread
• 32g x cooked Penclawdd cockles 
• Sea salt to season 
• Cracked black pepper to season 

Poached Egg

• 1 x large egg
• Boiling hot water 
• 60g x white wine vinegar 

Method 

1. Preheat the grill. Preheat two hobs to a medium heat. Boil the kettle. 
2. Place the pork sausage onto a lined, foiled tray. Cook under the grill for 8-10 minutes flipping halfway through, until golden brown. Add the tomato slice to the same tray and grill for roughly 4 minutes. Then add the black pudding to the tray and cook for approximately 2 minutes each side. The ingredients will absorb the sausage fat from the tray as a lather, instead of using oil.   
3. Drizzle olive oil into a small saucepan. Allow to heat. Thinly slice the leek and add to the pan. Lightly fry for 3-5 minutes until softened. Add a tablespoon of mascarpone to the pan. Stir until loosened, then squeeze the lemon wedge, juice into the pan. Along with 2 tablespoons of water. Stir until thickened. If the sauce thickens too much, add another tablespoon of water. Season with cracked black pepper. 
4. Toast the sourdough under the grill on both sides. 

Method: Poached Egg

Using the freshest eggs will make a huge difference. These will have firmer whites and hold their spherical shape better. For a firm white and runny yolk, poach the egg for 3 minutes. There is no need to do a vortex if poaching multiple eggs in one go. 

1. When breaking the egg, lightly tap and break it onto a flat surface. Before cracking the egg open into a small bowl. 
2. Pour the boiling hot water into a small saucepan. Place the saucepan onto the preheated hob. Bring to a boil. Add 10% of the volume of the water as to the white wine vinegar. Then reduce to a low heat. The ‘shimmer’ effect, is before the water begins to simmer. Ensure the water is not bubbling when adding the egg.  
3. Whisk the water to create a vortex. Let it swirl for a few seconds, until it starts to slow down, then lower and carefully pour the bowl with the egg into the middle of the vortex and set a timer for 3 minutes. 
4. Once the egg begins to float to the top and has firmed up, it is ready. Use a slotted spoon to remove the poached egg. Place onto a lined woven cloth or paper towel tray, to remove any excess water. Serve straight away.