ENGLISH BREAKFAST RECIPE (20 PIECES) BLACK PUDDING MIX 100g Black Pudding 40g Whole Egg 10 Quail eggs boiled for 3mins Refresh in Ice and peeled 20 LRN Mini Round Savoury tartelettes METHOD Blend Black pudding and Egg in Thermo Pour in to tarts and bake a 140 12 mins PANCETTA CRISPS 4 Pancetta slices METHOD Place pancetta between two trays with parchment paper and bake at 160 until crisp FINISHING Take baked set Black pudding tart And pipe a small blob on top Warm Quail egg in water top and tail then cut in half and place in centre Place pancetta at the back pointing up Add Chive sticks Serve Warm COMPOSITION LRN Mini Round Savoury Crisp Pancetta Soft Quail Egg Boodles’s Brown Sauce / Substitute A1 Sauce Chive sticks