Eggs Bloodstone

Egg Bloodstone
Bloody by name, bloody by nature.

This recipe is, to the best of my knowledge, an original creation. (Of course, there’s nothing new under the sun, so you may know it under another name.) It’s a combination of two brilliant hangover cures – Eggs Blackstone and the Bloody Mary. Together they make a wonderful breakfast that picks you up and sends you on your way. Or back to bed. Both outcomes are good.


Serving per person

2 eggs
2 large discs or 4 small coins of black pudding
4-6 slices of streaky bacon
1 English muffin, split (2 if hungry)
Bloody Mary Tomato Sauce


To make the sauce (per person, scale up accordingly)

180ml of passata
25ml of vodka
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp lemon juice
Black pepper

Optional: Half a stick of finely sliced celery or a roughly chopped sprig of parsley



  1. Prepare the sauce. This can be prepared the night before if covered and left in the fridge.
  2. Bring a pan of water to a gentle simmer (do not add salt to the water) and put the sauce in a separate pan on to a gentle heat.
  3. Fry or grill your bacon and black pudding to taste.
  4. As the bacon and black pudding nears completion, poach your eggs and toast the muffin halves (see elsewhere for detailed guides on perfect poached eggs).
  5. Everything should come together at the same time; layer your black pudding, bacon and poached egg on your buttered muffin, and drizzle with the Bloody Mary sauce. Garnish with chopped celery or parsley.


Try it; it tastes better than my photography makes it look.

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