Made with duck eggs from County Tyrone, black pudding from County Cork, and farmhouse cheese from County Carlow, this is a modern Irish breakfish dish.
- 8 duck eggs
- 160 g semi-hard cheese, cut into small cubes
- 8 thick slices of fat black pudding, probably Clonakility, 2 cm cubes
- 40 ml rapeseed oil
- Dill / Parsley, for garnish
Heat a little oil in a small, 22 cm diameter, non-stick frying pan. Fry a quarter of the black pudding cubes until they are crispy. Whisk two of the eggs, pour into the pan and reduce heat to low. Heat the grill. Sprinkle a quarter of the cheese cubes across the top of the omelette, place under the grill. Remove from grill when the egg-cheese mixture starts to puff up. Serve garnished with dill or parsley.
Repeat with remaining ingredients.