Clonakilty Blackpudding and crispy bacon breakfast salad

If you love a fry up, and love salad - then this people is the breakfast for you. 

The clever folks at The Surf Café have thrown Clonakilty Blackpudding in with bacon, beans, eggs and lettuce for a modern twist on your traditional weekend fry up. 

And it tastes delicious! You could even convince yourself it was healthy...

Clonakilty Black Pudding and Crispy Bacon Breakfast Salad

Serves 2


4 slices of Clonakilty black pudding
4 rashers of Clonakilty dry cured bacon, cut into small pieces
10 cherry tomatoes cut in half
1 tin white cannellini beans, 
drained and rinsed
1 bag of mixed baby leaves
2 eggs, poached 

Salad Dressing:
65ml (4½ tbsp) Donegal rapeseed oil
25ml (5 tsp) cider vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Salt and pepper

Irish potato cakes to serve


In a hot oiled pan, fry the pudding and bacon until evenly cooked and crispy. 

Pop in the tomatoes and allow to cook for a minute or two.

Meanwhile, whisk up the salad dressing in a small bowl and emulsify all the ingredients to make a nice sweet dressing.

Grab a bowl and pop the baby leaves in. Toss in the dressing. Then add the cooked bacon, chop up the black pudding and add to mix.

Now pour in the beans, give it all a nice swirl and divide onto two plates.

Next, poach the eggs. While poaching the eggs, fry the potato cakes in the same pan you used to fry the bacon and pudding. 

Gently place the poached eggs on top of the salad and arrange the potato cakes around the plate.

Taken from The Surf Café Cookbook, £17.99

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
Sales & Production:

Registered in Ireland No. 137198.

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