Hello, dear gourmets! Have you ever found yourself in the kitchen, looking at that packet of black pudding and thinking: “Come on, surely there’s something exciting I can do with this!
Well, you’re in luck! Today we’re going to talk about something that will make your love for black pudding grow exponentially: black pudding scrambled eggs. Yes, you read that right. Scrambled. Black pudding. Together!
Imagine waking up on a Sunday, with that morning sluggishness and an appetite the size of Burgos Cathedral.
And what better way to satisfy that hunger than with a good Burgos black pudding scrambled eggs?
But let’s not stop there, how about adding a few more ingredients and transforming it into a black pudding and egg scramble or even a black pudding and caramelised onion scramble? The sky’s the limit, and today we’re going to fly through this delicious universe together!
So, if you’re one of those who think black pudding is only for barbecues or, even worse, if you think it’s not for you, read on.
I’m about to show you a world of possibilities so mouth-watering that you won’t be able to resist. Let’s start this culinary journey!
The classic: Scrambled egg with black pudding
Ah, the classic among classics! If there’s one recipe that makes me smile and think about Spanish culinary traditions, it’s undoubtedly the Burgos black pudding scrambled eggs. Why? Let’s find out!
First of all, let’s imagine the black pudding from Burgos as that person you have always known and who is always there for you. That reliable friend, with a strong personality and always ready to party.
Now, combine that black pudding with the smoothness and juiciness of some beaten eggs and you have a dish that, in culinary terms, is simply epic.
Burgos black pudding scrambled eggs is not just a scramble; it’s an experience, a journey through flavour.
Each bite is a blend of the rich texture of the black pudding and the smoothness of the egg. It’s as if the black pudding is whispering to the egg, “Don’t worry, my friend, I’m here to give you flavour!”.
Steps:
- A good start: Start by cutting that wonderful Burgos black pudding into slices (not too thin, we want to feel its presence).
- The frying pan dance: Fry those slices in a little olive oil. Let them dance and sizzle until they are golden brown and full of joy.
- The final magic: Once the black pudding is done, it’s time to add the beaten eggs to the pan. Stir with love and patience until you get that perfectly juicy texture.
Now, serve this wonderful Burgos black pudding scrambled eggs on a plate, sit back and enjoy every bite.
And, of course, don’t forget to accompany it with a good slice of bread so you don’t leave anything on the plate!
Perfect Scrambled egg with blood sausage, a must!
Stop! If you’re thinking about scrambled eggs and you haven’t tried the black pudding and egg scramble, you need to rethink your culinary priorities. Just kidding!
But seriously, this dish is one of those fundamental pillars in the world of scrambled eggs that you can’t, and shouldn’t, overlook.
Imagine that black pudding and egg are like that iconic couple from the movies or your favourite TV series. She, the black pudding, is that protagonist with character, full of nuances and with a rich history behind her.
He, the egg, is that co-protagonist who, with his simplicity, complements perfectly and makes it all work. Together, they create a story (or in this case, a dish) that you simply can’t stop eating.
Now, do you want to know how to create this culinary masterpiece called scrambled black pudding with egg? Here we go!
Steps:
- Wake up the black pudding: Cut the black pudding into small slices or, if you’re feeling rebellious, shred it. Come on, bring out that inner chef in you!
- To the pan, soldier! Fry the black pudding in a hot pan with a drizzle of extra virgin olive oil. We want it to be crispy on the outside, but juicy on the inside.
- Egg to the rescue: This is where our co-star comes in. Crack some eggs and whisk them with enthusiasm. Add them to the pan and stir well, allowing the two ingredients to mix in a dance of flavours.
- The final touch: Cook everything over medium-low heat until the egg is just right, not too runny and not too dry. The key is to find that perfect balance.
And there you have it, a black pudding and egg scramble ready to conquer your palate. You may ask yourself, why haven’t I tried this before?
Don’t worry, it’s never too late to enjoy the good things in life!
Adding a sweet touch: scramble egg with onion black pudding
If you thought you’d tried every possible flavour in a scramble, you’d be wrong! The world of black pudding scrambled eggs is as vast and wonderful as that magical wardrobe that takes you to Narnia.
And on this occasion, we’re going to venture to combine the salty and juicy flavour of the black pudding with the sweet and caramelised touch of the onion.
Get ready, because this black pudding and onion scramble is finger-licking good!
The black pudding, with its firm character and intense flavour, finds in the caramelised onion that perfect companion that softens and complements it.
It’s like when you put a rock ballad in the middle of your heavy metal playlist – perfect balance!
Let’s dive into this feast of flavour, but first, a tip: if you have a tendency to cry with onion, reach for your diving or ski goggles, I assure you they work!
Steps:
- Let’s start with the onion: Cut an onion into julienne strips or thin slices. The thinner it is, the better it will cook.
- Caramelisation: In a frying pan with hot oil, add the onion and a pinch of salt. Cook over medium-low heat, stirring occasionally. When the onion is golden brown and tender, add a teaspoon of brown sugar. Stir until it takes on that caramelised sheen. Voilà! Now you have an onion worthy of a Michelin star chef.
- Time for the black pudding: Next to the caramelised onion, add the chopped or crumbled black pudding. Let the two ingredients get to know each other and dance together in that pan.
- Final melt: When you feel that the black pudding has absorbed some of that caramelised sweetness, it’s time to beat some eggs and pour them into the pan. Mix everything together until the egg is cooked but still juicy.
And that’s it! You’ve got yourself a black pudding and onion scramble that perfectly combines the best of both worlds.
And if a friend tells you that mixing sweet and savoury is weird, tell them some of this scrambled egg and change their mind!
For potato lovers: Huevos rotos with potatoes and black pudding
If I had to describe the potato in a culinary love affair, I’d say it’s that ideal partner, always ready to support and complement.
And if you combine its soft, crunchy texture with the intensity of the huevos rotos with potatoes and black pudding, bingo! You have in your hands a black pudding, egg and potato scramble that is pure magic.
The potato, with its versatility, gives this dish a rustic and comforting touch. It’s like adding a soft blanket to your favourite sofa.
And I can just imagine you sitting there with a big plate of this stir-fry, feeling like you’re in heaven with every bite.
Ready for this culinary journey? Fasten your apron, because we’re going to cook with style and flavour – here we go!
Steps:
- Power potatoes: Peel and dice the potatoes into small cubes. Remember, we don’t want fries, we want small cubes that mix well with the rest of the ingredients.
- Dancing in the pan: Heat oil in a frying pan and add the potatoes. Cook over medium heat until golden brown and tender. With a skimmer, remove them and let them rest for a while.
- The black pudding joins the party: In the same frying pan, add the shredded or sliced black pudding. Let it brown and release all its flavour.
- Joining the gang: Once the black pudding is ready, add the potatoes and mix well. Now beat the eggs and add them to the pan. Stir gently until everything is perfectly cooked and amalgamated.
Can you smell it? That delicious aroma of scrambled black pudding with egg and potatoes is hard to resist. Serve hot, sprinkle some fresh parsley on top and enjoy this explosion of flavours.
And if anyone asks you what the secret of this special scrambled egg and potato dish is, just smile and say: “Love, and a little bit of culinary magic”.
A spicy touch: Scrambled eggs with black pudding and piquillos peppers
If you’re one of those people who think that life needs a little more sparkle and spice, then you’re in the right place.
Why settle for the traditional when you can add an exciting twist?
The black pudding and piquillos scramble is that dish that walks into the room and steals the show. It’s the class bad boy, the one that dares to be different, and how tasty it is!
The piquillo peppers, with their sweet yet spicy flavour, give the black pudding that contrast that makes every bite an adventure.
Ready to turn up the heat in your kitchen? Come on, let’s get started with this explosive recipe!
Steps:
- Piquillos, the kings of spiciness: Take those piquillo peppers and cut them into strips. But be careful, don’t be overconfident, even if they look innocent, they have their own character!
- Morcilla al baile: In a hot frying pan with oil, add the black pudding, either crumbled or sliced. And, as always, dance to the rhythm of the black pudding as it cooks – never underestimate the power of a good culinary dance!
- The fiery encounter: When the black pudding is dancing and enjoying its moment of glory, add the piquillo strips. Stir well, let these two intense flavours meet and flirt in the pan.
- Creamy surprise: Beat some eggs and, with a determined gesture, pour them over the mixture. Stir until the scramble is just right, juicy but cooked through.
And voilà! You have in your hands a black pudding and piquillos scrambled eggs that makes a real statement of intent.
Serve with a garnish of your choice, and if you’re feeling brave, why not add an extra chilli?
Remember, life is too short for boring dishes – try this stir fry and spark your day!
Sweet and savoury: Scrambled black pudding and apple
Have you ever wondered what would happen if Romeo and Juliet had been cooking ingredients? Well, today we present their culinary reincarnation!
The black pudding, intense and full of character, finds in the apple, sweet and juicy, its perfect counterpart.
By combining these two, we obtain a black pudding and apple scrambled eggs that would make even the most sceptical of eaters surrender to its flavour.
In every bite, you feel the adventure of a forbidden love between sweet and savoury. The softness of the apple caresses the power of the black pudding in a dance that, if it had a soundtrack, would be a passionate bolero!
Without further ado, let’s get down to business – unsheathe that frying pan and get ready for a flavour trip like no other!
Steps:
- Apples to the rescue: Pick an apple (sweet varieties like Golden or Fuji are ideal) and cut it into small cubes. But don’t get distracted by eating them, there’s still a lot of work to do!
- The black pudding dance: In a frying pan with hot oil, add the black pudding, either crumbled or sliced. Let it release its flavours, and feel how it conquers you!
- An unexpected encounter: Once the black pudding is almost ready, add those apple cubes. Watch as the two begin to mingle, a full-blown culinary romance.
- The finishing touch: Beat some eggs and, with all the grace you can muster, add them to the pan. Stir until you get that creamy, delicious texture that characterises the best scrambled eggs.
Serve your hot apple and black pudding scramble warm and, if you’re feeling inspired, sprinkle a little cinnamon on top for an extra touch of magic – this is edible poetry!
Last but not least: black pudding scrambled eggs with pine nuts.
Hold on tight to your ladle, because this scrambled egg scramble comes with a gourmet twist that will make you feel like you’re in a five-star restaurant from the comfort of your own home! Yes, you read that right: we’re going to take scrambled eggs to the next level!
If you’ve never tried a black pudding scramble with pine nuts before, you’re in for a crunchy and delicious experience that will make you ask yourself, “Where have you been all my life?”
The pine nuts, with their toasted touch and subtle sweetness, are the perfect counterpoint to the morcillas de Burgos. They are like that final touch of glamour on an elegant dress or that accessory that makes your outfit shine.
And yes, we are talking about food, but fashion and gastronomy are not so far apart!
Let’s sharpen our knives and prepare our hearts for this festival of flavour!
Steps:
- Pine nuts take the stage: In a frying pan, toast the pine nuts over medium heat until golden brown. Be careful, they are flirtatious and can burn in a heartbeat if you don’t pay attention to them.
- Morcilla, the star of the show: Without wasting any time, add the shredded or sliced morcilla to the pan. Let it release its juices and mix with the pine nuts – it’s like watching an epic collaboration on a culinary stage!
- The great union: Beat the eggs with love and dedication and pour them over the stellar combination of black pudding and pine nuts. Stir gently until you get the perfect texture of a championship scrambled egg.
And there you have it! A black pudding and pine nut scramble worthy of applause. Serve hot, and if you’re feeling a bit artistic, garnish with some fresh parsley on top.
Remember, every bite is an experience, and with this dish, you hit the jackpot!
So, whether it’s to impress at a special dinner party or just to treat yourself, this stir fry has got you covered.
Enjoy, smile and toast to life’s little pleasures!
