English Breakfast Terrine
This has all the juicy bits
of a Full English without the hassle of making it on the day. If you're feeling really indulgent put it in a sandwich...
16 rashers/240g streaky bacon
200g black pudding
Sprig of thyme
2 cloves garlic
250g sausage meat/6 sausages
1 large red onion
4 medium sized eggs (at room temperature)
Cheat: You can buy caramelised onion sausages - just remove the meat from the casing and add to the layers in your terrine.
Heat the oven to 160C.
Soft boil 4 eggs. Bring a pan of water to the boil and then reduce to a simmer. Add the eggs and cook for 4 and a half minutes. Then plunge directly into cold water to stop the cooking process.
Finely slice the mushrooms and add to a pan with 2 cloves of garlic and the thyme. Leave to one side to cool.
Finely dice the red onion and cook in a hot well-oiled pan on a low heat until translucent. Add a teaspoon of sugar and a teaspoon of balsamic vinegar and season with salt and pepper. Continue cooking until the onions become sticky then set aside to cool.
Line a terrine dish with a double layer of cling film making sure you get right into the corners.
Take the streaky bacon and using the back of a knife stretch each piece out to make it thinner and longer so you have more to wrap around your terrine. Now line the tin with all the bacon overlapping slightly and leaving plenty of overhang on either side.
Remove the outer casing of the black pudding and grate it using a grater with large holes. Then using your hands push this into the tin to create the first layer on top of the bacon.
Carefully peel the eggs and place on top of the black pudding, you can make small indents with your fingers so they sit better. If you want the yolk to run all the way through you can trim the ends of the eggs and sit them right next to each other.
Add the mushrooms, packing them firmly on top of the black pudding and around the eggs.
Then add the sausage meat to the terrine. Press it in as firmly as you can without damaging the eggs and fill to the top of the dish.
Use the rest of the bacon that is overlapping the dish to fold over the sausage meat wrapping the whole thing up (don’t worry if it doesn’t entirely cover it, you will be turning it out and that will end up on the bottom).
Cover with foil and place in a bain-marie to cook. The water should come ¾ of the way up the side of your terrine dish.
Cook for 2 hours, then remove the foil and cook for another 10-15 minutes.
Once cooled slightly you will be able to tip out the fat (there will be quite a lot) and then leave to cool. Then turn out of the dish and slice!
Serve with your favourite sauce – ketchup gets my vote, but the Boy is all about the brown.