“Very good, m’lord, only Hobb’s made boiled eggs, black sausage, and apples stewed with prunes this morning. The apples stewed with prunes are excellent, except for the prunes. I never eat prunes myself. Well, there was one time when Hobb chopped them up with chestnuts and carrots and hid them in a hen. Never trust a cook, my lord. They’ll prune you when you least expect it.” -A Dance with Dragons
Three-finger Hobb’s Breakfast
This was a smaller scale, yet immensely satisfying breakfast. The spices in the black pudding perfectly compliment those in the stewed apples, making a bite of the two together something amazing. The egg is the simplest thing on the plate, yet doesn’t seem out of place among the more flavorful elements of the breakfast, instead providing a nice balance for the fruit and meat.
Absolutely a win, and will be a new staple breakfast in our house!
How to make it
- black pudding
- Stewed apples with prunes (recipe below)
Put your eggs in a pot and cover with cold water. Place on the stove and turn up the heat. Allow the eggs to boil for around 10 minutes, then rinse under cold water.
While the eggs are boiling, you’ll simultaneously cook your black pudding, and stew your apples. Yes, that is three burners’ worth of watching, but we have faith in you. The black pudding comes in a long sausage-shaped tube, and should be sliced and fried in butter until slightly crispy. Follow the directions below for the stewed apples. If all goes well, all the components of this breakfast should finish cooking right about the same time. If any one part finishes earlier than the others, just keep it warm until you can plate everything.
Stewed Apples w/prunes Recipe
- 2 apples, peeled and sliced
- 1 apple, peeled and diced
- 2 Tbsp. molasses
- 1 – 2 Tbsp apple brandy, cider, rum, or whiskey (or water…boring!)
- 2 Tbsp. unsalted butter
- 1/4 cup diced prunes
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 6 – 8 grates of fresh nutmeg
- 1/4 tsp. allspice
- Pinch of salt