Scrambled Black Pudding

Recently I took a trip with my partner to Granada (my first time abroad for twenty years). All the food we tried was excellent with one exception, which was Revuelto de Morcilla. The name was promising — morcilla is a Spanish type of black pudding, and revuelto means scrambled eggs. Alas, it was sweet. Even setting aside the raisins in it, it was sweet. If that’s what you want, I’m sure the version we got was perfectly fine, but the taste really didn’t match the vision that the name had given us — and given that I can’t eat anything with a significant sugar content, really not what I wanted.

The principle of the thing was attractive nonetheless, so once back in Britain I decided to try making my own version without the sweetness (and definitely without raisins). It’s really simple, quick and tasty.

Recipe

Ingredients

• 1 fresh egg
• about 110g^* of a Charles Macleod Stornoway Black pudding
• olive oil for frying

* Which is about one third of the small ones that you can get in Victor Hugo delicatessen in Edinburgh; the ones available direct from Charles Macleod are much bigger.

Method

Beat the egg in a bowl.

Remove and discard the skin from the black pudding; mash the pudding all to bits. Fry gently in a little olive oil in a small frying pan until it turns colour.

Turn the heat right down, then pour in the egg and scramble vigorously. Cook only until most of it is not runny, don’t cook the egg completely. The finished product should be moist. Serve and eat straight away.

This makes enough for breakfast for one, assuming that you eat some porrige too. You could serve it with potatoes or whatever you normally eat with scrambled eggs

Remarks

Actually, the dish we had in Granada was Revuelto de Morcilla con Piñones, ie with pine kernels. I imagine adding some toasted pine kernels to the above recipe would be OK, though I don’t think it really necessary, and anyway it already tastes really rather different from Revuelto de Morcilla! If you like sweet savouries, it’s fairly easy to find recipes in Spanish for the real thing, but the method is not much different — just replace the black pudding with Morcilla and add some raisins.