Hebridean Benedict with Skye Black Pudding and Raasay Whisky Hollandaise

Name: Hebridean Benedict with Skye Black Pudding and Raasay Whisky Hollandaise
Total time: 30 min
Cuisine: British
Ingredients: 300 g black pudding, cut into four slices; 4 eggs; 2 large slices of sourdough, toasted

Preparation info

Feeds
2

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

At Café Cùil we like to make our eggs benedict extra special. We use local black pudding made by Maili and Seumas at Skye Black Pudding in Dunvegan, and we add a dash of Raasay whisky through our hollandaise, giving it a hint of peatiness.

Ingredients

1 recipe Raasay Whisky Hollandaise
300 g black pudding, cut into four slices
4 eggs<

Europe
United Kingdom
Dunvegan
Brunch
Scotland
Mediterranean

Method

Preheat the oven to 200°C/180°C fan.
Make the hollandaise first using the recipe, then put it in a bowl covered with cling film. Keep warm in a dish of hot water.
Put the black pudding slices