Omelette au boudin

Preparation info

  • [For

    four

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Egg and black pudding is one of those concoctions that seem rather far-fetched, not to say repulsive, on paper. But it is a culinary combination which literally bears out that tired old cliché: ‘The proof of the pudding is in the eating’ (the origin of the word ‘pudding’ is ‘boudin’. It is only when you try omelette au boudin that you realize just how well the two flavours complement each other. Although not extraordinarily rich in calories, this omelette has a richness of tas