This poached eggs and blood sausage on toast recipe is great for brunch on the weekend!
Delicious poached eggs with a creamy yolk with pan fried blood sausage on toast accompanied by sautéed mushrooms and a demi-glace sauce. A nice green apple and pea shoot salad brings freshness to the rich dish.
For a bloody theme, add slices of blood orange to pair with the blood sausage!
A couple of tricks to succeed this dish:
Perfect poached eggs
This technique comes from Gordon Ramsay’s Poached Egg Recipe. Firstly, you create a whirlpool with a wooden spoon in a pot of boiling water with a dash of vinegar to ensure your eggs will stay together as they poach during cooking. Then, leave it in there for around 1 1/2 minute to have a perfectly creamy egg yolk for your toasts.
Salad for freshness
Add freshness to balance out the dish with a nice little salad. Firstly, cut the green apples into matchsticks and combine with pea shoots to add a nice crunch to the dish. Then, add the cut green apples into cold water to avoid the apple to brown and discolor until your dish is ready. Before serving the apples, dry them on a paper towel.
These sautéed mushroom pair so well with this dish. To make them, bring a skillet to medium heat and brown your mushrooms in olive oil for texture. Then, add butter, lemon and parsley for flavor and mix with the mushrooms until they are well coated! Mushroom go really well with blood sausage and eggs.
Sourdough bread cut at about 1/2 inch thickness and toasted is the best vessel for the dish. It makes for a crispy, rich and creamy bite with the egg, mushroom and blood sausage bites.
- 2 eggs
- 1/2 lb blood sausage
- 1 blood orange, sliced
- 1 green apple, chopped in matchsticks
- 12 snow pea shoots
- 1/2 lb cremini mushrooms, sliced
- 1 tbsp parsley, chopped
- 2 tbsp walnuts
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp of white wine vinegar
- Salt and Pepper
- 2 Sourdough bread slices, halved
- (Optional) Demi-glace sauce
- Warm up your oven to keep your plates warm. Add three medium sized plates in the oven.
- Heat up the demi glace sauce until warm.
- Cut your blood sausage into 1 inch thick chunks
- Bring a small skillet over medium heat and fry the blood sausage pieces in 1 tbsp of butter until slightly crispy on both sides (around 2 minutes per side). Reserve on your warm plate in the oven.
- Fry your mushrooms in a medium sized skillet over medium high heat with olive oil until browned.
- Add butter and parsley and bring heat down to low until well coated. Season with salt, pepper and the lemon juice.
- Reserve on your warm plate in the oven
- Cut your apple into matchsticks and put in cold water to avoid browning the apple.
- To poach your eggs, bring a pot of water to a boil. Add 1 tbsp of white wine vinegar and mix.
- Crack your eggs into individual small bowls.
- Stir your water with a whisk or wooden spoon until you get a whirlpool. Lower the heat to a medium heat. Gently add your cracked egg into the whirlpool and keep on stirring without touching the egg. Your egg will be ready in around 1 1/2 minute. Remove the egg with a slotted spoon and reserve on a plate.
- Repeat with the other egg.
- Toast your sourdough slices.
- Assemble your plates. Add your toasts at the bottom of the plate, drizzle sauce on the side of the plate and on your toast. Add your sliced orange and your green apple salad with pea shoots on your plate.
- Sprinkle walnuts on the plate
- Add your blood sausage and mushrooms on your toasts followed by the poached egg. You can have two eggs per person if you're hungry :).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.