Rocket salad with bacon, black pudding and poached egg

Method

1. Place the mayonnaise, anchovies and half of the lemon juice into a food processor. Blend until smooth. Set aside.

2. Heat the oil in a frying pan and fry the pancetta.

3. Add the shallots, black pudding and remaining lemon juice. Cook for 5 minutes or so, until the pancetta and black pudding are crisp. Remove from the heat.

4. Transfer the mixture to a bowl and season with salt and freshly ground black pepper. Stir in the anchovy mayonnaise. Add the rocket leaves, season and toss well.

5. Fill a saucepan with water, add the vinegar and bring to a simmer. Break one egg into a ladle and slowly lower into the water. Repeat with the remaining eggs. Cook for 2 minutes.

6. Divide the salad between 4 plates, top each with a poached egg and serve.

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Ingredients

For the anchovy mayonnaise

4-5 tbsp mayonnaise
2 anchovies, rinsed and drained

For the eggs

1 tbsp white wine vinegar
4 Eggs

For the salad

2 tbsp extra virgin olive oil
100g smoked pancetta lardons
1 shallot, sliced
100g black pudding, sliced
1/2 lemon, juice only
4 handfuls Rocket, to serve

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