Poached eggs with black pudding and mushroom à la crème

Method

1. Place a large, heavy based saucepan on medium heat and add the butter. When melted, add the chopped onions and cook for five to 10 minutes until softened.

2. Season the sliced mushrooms well with salt and black pepper.

3. If using chantarelles it is okay to leave them whole or break up the larger onion gently. Add the mushrooms and stir through with the onion and butter, you can add a little drizzle of olive oil and increase the heat.

4. Cook for around 10 minutes until soft, brown and smelling nutty.

5. Add the cream and allow to bubble, reduce the heat and add the lemon juice and herbs. Serve immediately.

6. Place the black pudding under the grill for around 10 minutes, turning once.

7. Bring a medium-sized saucepan of water to a simmer and add a few dashes of white vinegar. Create a whirlpool and slowly tip the eggs one at a time in. Cook for around three minutes.

8. Remove from water on to kitchen paper using a slotted spoon. Cut away any scraggly bits. Season lightly with salt and pepper.

9. Place the black puddings on a warm place, place the poached eggs on tops and assemble the mushroom à la crème over everything. Garnish with some freshly chopped parsley.