Heat up a grill.
In a pan fry the chorizo and bacon until the bacon is crispy and the chorizo fat has melted out.
Add in the olive oil, the garlic the pimento and the Clonakilty whitepudding, then add in bread and fry until the bread is coated in oil and starting to crisp.
Add in the grapes, then make 2 wells in the pan, crack the eggs into the wells, drizzle the eggs with a little oil and a good grind of black pepper.
Place the pan under the hot grill until the whites of the eggs are cooked.
Sprinkle with the chopped parsley.
Serve hot with extra bread to mop up the juices.
A sharing brunch of Clonakilty White Pudding, Chorizo, Bacon & Bread, pan fried with soft baked eggs
2-3 Tbsp Olive Oil
100g Clonakilty White Pudding
100g Stale Bread cut into small chunks
4 Cloves of Garlic
2 Tsp Picante or Dulce Pimeton
Handful of Red or Green Grapes
1 Tbsp Chopped Parsley
Thanks to Seasoned Cookery School for this amazing recipe!