Even when egg is featured, black pudding goes well with a
well-structured red wine with tightly-packed tannins, like a Ribera del
Duero.
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Morcilla de Burgos (Rice Black Pudding) Sautéed with Eggs
Preparation
Remove the skin from the black pudding and break it
up into pieces. Fry the crumbled black sausage for a short time in a frying pan. Meanwhile, beat the eggs in a bowl. Add the fried black sausage to the egg and mix it well. Season with salt. Heat the Spanish olive oil in the frying pan and cook the mixture of black pudding and eggs until it becomes dry. Place the resulting revuelto on top of the
slices of bread and serve at once.
Preparation: Sonia Fuentes/©ICEX.
Presentation
Serve with some chopped chives.
Nutritional Facts
Energy (kcal): 482
Energy (kJ): 2,017
Protein (g): 20.1
Fat (g): 35.9
Carbohydrates (g): 19.6
Fibre (g): 0.7
Iron (mg): 11.3
Vitamin B12 (µg): 0.6
Selenium (µg): 11.2
Information provided by: The Spanish Nutrition Foundation (FEN)
20 to 30 minutes
- 1 Burgos black sausager
- 2 eggs
- Salt
- 15 ml Spanish olive oil
- 4 slices of bread, 1 cm thick
- 1 Burgos black sausager
- 2 eggs
- Salt
- 0.653 fl. oz Spanish olive oil
- 4 slices of bread, 1 cm thick
- 1 Burgos black sausager
- 2 eggs
- Salt
- 0.063 cup Spanish olive oil
- 4 slices of bread, 1 cm thick
Wine match