Summary

Ingredients

• 1 ring / s black pudding (Flöns), simple
• 0.5 ½ onion (s)
• 4 large jacket potatoes
• 2 egg (s)
• 1 teaspoon, heaped marjoram, rubbed
• salt
• Pepper, freshly ground
• some lard
• some bacon, diced

For the salad:

• 2 handfuls lamb`s lettuce, well washed
• 1 egg (s), hard-boiled
• olive oil
• Balsamic vinegar
• salt and pepper

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Instructions

1. Cut the black pudding into finger-thick slices and quarter them. Peel jacket potatoes and cut into pieces the same size as the black pudding.
2. Clean and wash the lamb`s lettuce and drain well.
3. Put the lard in the heated pan, then add the bacon cubes, the potatoes and the onion cubes. When the fried potatoes are golden yellow, add the black pudding cubes, season with salt, pepper and marjoram and mix well.
4. Fry 2 fried eggs.
5. Arrange on two oval plates and place 1 fried egg on each.
6. Make a vinaigrette with vinegar and oil, season with salt and pepper. Swirl the lamb`s lettuce in it and sprinkle with the chopped egg.