“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
Our Thoughts:
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
Ingredients:
- eggs
- 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
Now this looks better than what I imagined. I may have to give it a try!
I honestly wake up every other morning desperately craving this exact breakfast. Instant favorite!
I must get some black pudding now. I haven’t had it in a couple of years. Good gravy it’s delicious!
I think this shall be the second recipe I try. I quite like the breakfasts lol
Where did you find the black pudding?
We stumbled across both black and white pudding down at Lambert’s Rainbow market in Dorchester; Great, quirky source for some odd ingredients. If you’re not near Beantown, or able to get to Lambert’s you can also order it on Amazon! Hope you get to sample some delicious breakfast soon!
Found it! There is a British Market here in Houston, and I drove up to get it (and some meat pies and sausage rolls!) today. They do most of their business on the internet, so I thought I would give the link in case anyone else was looking for a source.
http://www.goodwoods.com/
They got any type of British Isle food you could want, including Haggis!
I just love the stewed apple with prunes recipe! It is delicious. I substitute sausage links and soft boiled eggs for the other two ingredients, and it really is the perfect breakfast. I’ve had it twice now, and it’s definitely becoming a staple in this house! Thank you so much for these recipes!
Here in Sweden we do have something called (translated verbatim) blood pudding and I suspect it’s something similar to black pudding, but what I see in that picture seems to have a lot more texture and some more ingredients than what I’m thinking of. I think it might work as a substitute though… will try some time.
We’d love to hear how it turns out! Many European cultures seem to have their own versions of blood pudding, or blood sausage. I for one can’t get enough of it!
Went to the Polish Market in Hamtramck near Detroit yesterday and they had blood pudding so I had to try this recipe. Had to modify the stewed apples a little as I didn’t have molasses, used some honey and cherry juice concentrate instead with a little kraken, black spiced rum so it was a little bit of an iron men breakfast. It was fantastic!!! I think I have enough blood sausage for 3 more days.
I poached my eggs and threw in a bit of fried left-over gammon and some fried bread. Just the job! Now I’m ready to face some wights!
Amazing recipe, as always. Where can I get the cutlery and plates you always use for the photos? Keep going! :)
I have great luck with a few pieces here and there at thrift stores, actually! Medieval reenactments, Etsy, and Ebay are also solid places to look.