My Favourite Irish breakfast food is " Blood Pudding" or more elegantly put Boudin Noir. This very rich, breakfast delicacy is almost impossible to make on your own, but a good butcher will have house variety special made for their location. —Jeff McGovern
Wash potatoes well. Pre Cook in a small covered pot with a steamer. until about half cooked. Remove from heat and cool until they can be cut in half. (They can be cooked the night before and cut the next day). Place in large mixing bowl, with olive oil, salt, pepper, thyme and rosemary. Mix until potatoes are well coated, and turn on to a highly greased baking sheet and place in a 375 degree oven until they tender and have a golden brown crust. About 20 minutes.
Preheat a heavy oven safe pan. Lightly coat pan with oil or cooking spray. Place two slices of Boudin Noir in the pan and sear for about 2 to 3 minutes until a crust forms. Gently turn over and place in the oven with the Potatoes and finish cooking for about 10 minutes.
For Poached egg, gently bring water to boil in a shallow pan with 1 TBSP of vinegar. Crack egg into a small bowl. Gently swirl water around in a clockwise direction. Gently drop egg into the water, the white will start to surround the yolk. Cook for 3 to 5 minutes until the white is no longer runny. Gently lift our with a slotted spoon, on to a plate with paper towel to absorb excess water.
Plate potatoes, with Boudin Noir on top, gently place your poached egg on top of the boudin noir. Garnish with a sprinkle of paprika and fresh Thyme leaves.
Boudin Noir is very difficult to make at home due to the limited access you fish animal blood. I prefer to purchase Boudin Noir that has been made into a loaf with large pieces of suet through out. Although a sausage link could be substituted, it has a tendency to crumble and fall apart.