Irish White Pudding with Grilled Tomatoes and Eggs

Name: Irish White Pudding with Grilled Tomatoes and Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g lean turkey mince (at least 93% lean); 50 g rolled oats (use certified gluten-free oats if needed); 2 tbsp finely grated onion (excess moisture squeezed out); 1 clove garlic (finely grated); 0.5 tsp ground white pepper; 0.25 tsp freshly grated nutmeg; 0.5 tsp dried marjoram (or dried thyme as an alternative); 0.5 tsp fine sea salt; 1 tbsp ground flaxseed (adds fibre and helps bind the patties); 1 tbsp cold water (to help bring the mixture together); 4 medium ripe vine tomatoes (halved through the equator); 1.5 tbsp extra virgin olive oil (divided between pudding and tomatoes); 1 pinch flaky sea salt (for finishing the tomatoes); 4 large free-range eggs (2 per person); 1 tsp white wine vinegar (only if poaching the eggs); 1 small handful fresh flat-leaf parsley (roughly chopped, to serve)

High ProteinDairy-FreeMeal PrepNut-Free

Prep Time15 min

Cook Time20 min

Servings2

Calories420 kcal

Health Score6/10

↓ Jump to recipe

Irish White Pudding with Grilled Tomatoes and Eggs

There is something deeply comforting about a proper Irish breakfast, and this version captures every bit of that warmth without loading your morning with excess saturated fat and empty calories. Irish white pudding with grilled tomatoes and eggs is a plate that feels indulgent but is genuinely built around good nutrition. Instead of relying on traditional pork-heavy pudding and a pool of frying oil, this recipe uses a homemade turkey and oat white pudding that delivers serious protein and fibre. Pair that with blistered vine tomatoes and softly set eggs, and you have a breakfast that will keep you energised well past lunchtime.

White pudding has a long and proud history in Irish cooking, especially in County Cork where it has been a breakfast table staple for generations. Traditional versions are made with pork, oatmeal, and spices, and while they taste wonderful, they can be quite heavy. This recipe honours that tradition by keeping the oatmeal and the warm spice blend, specifically nutmeg, white pepper, and a touch of dried marjoram, but swaps the pork base for lean turkey mince. The result is a pudding round that is firmer, lower in fat, and considerably higher in protein than its classic counterpart. You get all the flavour and texture cues you love, just without the heaviness that sometimes follows a traditional fry-up.

The grilled tomatoes are a crucial part of this dish and not just there for colour. Tomatoes are rich in lycopene, a powerful antioxidant that actually becomes more bioavailable when the fruit is heated. Grilling them under a high heat for just a few minutes concentrates their natural sweetness, softens the flesh, and creates those gorgeous caramelised edges that balance beautifully against the savoury pudding. A light drizzle of olive oil and a pinch of flaky sea salt is all they need. The eggs complete the picture. Two large free-range eggs, either poached or softly fried in a tiny amount of olive oil, bring additional protein and healthy fats to the plate. They also add that silky, rich quality that makes this breakfast feel genuinely special rather than just healthy.

This is the kind of meal you could make on a slow weekend morning when you actually have fifteen minutes to stand at the stove and enjoy the process, but it is also straightforward enough for a weekday if you prep the pudding mixture ahead of time. Shape the patties the night before, refrigerate them on a small tray, and in the morning you are just a few minutes of cooking away from a brilliant breakfast. Serve everything on a warm plate alongside a slice of wholegrain soda bread if you want to lean further into the Irish breakfast tradition, or keep it simple and let the pudding, tomatoes, and eggs speak for themselves. Either way, this is a morning meal worth slowing down for.

Ingredients

Serves:2

300 g lean turkey mince (at least 93% lean)
50 g rolled oats (use certified gluten-free oats if needed)
2 tbsp finely grated onion (excess moisture squeezed out)
1 clove garlic (finely grated)
0.5 tsp ground white pepper
0.3 tsp freshly grated nutmeg
0.5 tsp dried marjoram (or dried thyme as an alternative)
0.5 tsp fine sea salt
1 tbsp ground flaxseed (adds fibre and helps bind the patties)
1 tbsp cold water (to help bring the mixture together)
4 medium ripe vine tomatoes (halved through the equator)
1.5 tbsp extra virgin olive oil (divided between pudding and tomatoes)
1 pinch flaky sea salt (for finishing the tomatoes)
4 large free-range eggs (2 per person)
1 tsp white wine vinegar (only if poaching the eggs)
1 small handful fresh flat-leaf parsley (roughly chopped, to serve)

Instructions

1
Combine the turkey mince, rolled oats, grated onion, garlic, white pepper, nutmeg, marjoram, fine sea salt, ground flaxseed, and cold water in a large mixing bowl. Mix thoroughly with clean hands until everything is evenly incorporated and the mixture holds together when pressed.
Do not over-mix or the patties can become dense. Mix just until combined.
2
Divide the mixture into 4 equal portions and shape each one into a round patty about 1.5 cm thick. Press them firmly so they hold their shape during cooking. Place on a plate and refrigerate for 5 minutes while you prepare the tomatoes.
Wetting your hands lightly before shaping stops the mixture sticking to your palms.
3
Preheat your grill to high. Arrange the tomato halves cut side up on a small baking tray. Drizzle with half a tablespoon of olive oil and season with flaky sea salt and a few cracks of black pepper. Slide under the hot grill for 8 to 10 minutes until the edges are lightly charred and the flesh is soft and collapsing.
Keep an eye on them after the 7-minute mark as grill heat varies. You want caramelised, not burnt.
4
While the tomatoes are grilling, heat one tablespoon of olive oil in a non-stick frying pan over medium heat. Add the pudding patties and cook for 4 to 5 minutes on the first side without moving them, until a golden crust forms. Flip carefully and cook for a further 4 to 5 minutes. The internal temperature should reach 75 degrees Celsius.
Resist the urge to press the patties down. Letting them sit undisturbed is what creates that lovely crust.
5
Cook the eggs to your preference. To poach: bring a small saucepan of water to a gentle simmer, add the white wine vinegar, create a gentle swirl with a spoon, and slide in each cracked egg. Poach for 3 minutes for a runny yolk. To fry: add a tiny drizzle of olive oil to a clean non-stick pan over low-medium heat and cook the eggs gently until the whites are just set.
Poached eggs keep warm in a bowl of hot water for a couple of minutes if you need time to plate everything up.
6
Warm your serving plates briefly in the oven or by rinsing with hot water. Arrange 2 pudding patties on each plate, followed by 2 grilled tomato halves and 1 to 2 eggs. Scatter over the fresh parsley and finish with a tiny pinch of flaky salt on the eggs.
A warm plate makes a real difference. The food stays at the right temperature while you take a moment to enjoy the meal.

Nutrition per serving

420kcal

Calories

42g

Protein

18g

Carbs

19g

Fat

Fibre

Sugar

520mg

Sodium

Pro Tips

✓
Make the pudding mixture up to 24 hours ahead and keep the shaped patties covered in the fridge. This also improves the texture as the oats absorb moisture overnight.
✓
Use a meat thermometer to check the turkey patties are cooked through. Turkey needs to reach 75 degrees Celsius internally.
✓
If you cannot find vine tomatoes, large plum tomatoes work beautifully and stay together well under the grill.
✓
For extra fibre, serve alongside a slice of wholegrain soda bread toasted under the same grill after the tomatoes come out.
✓
A little fresh thyme scattered over the tomatoes before grilling adds a lovely herbal note that complements the pudding spices.

Frequently Asked Questions

What is Irish white pudding and how does this version differ from the traditional kind?↓

Traditional Irish white pudding is made with pork meat, pork fat, oatmeal, and spices. It contains no blood, which is what distinguishes it from black pudding. This recipe recreates those same flavour notes, the oats, the white pepper, the nutmeg, using lean turkey mince instead. The result is significantly lower in fat and higher in protein while still delivering that warm, savoury character you expect from white pudding.

Can I freeze the turkey white pudding patties?↓

Yes. Shape the raw patties, place them on a parchment-lined tray, and freeze until solid. Then transfer to a freezer bag for up to 2 months. Cook from frozen in a covered pan over low-medium heat for about 8 minutes per side, or thaw overnight in the fridge and cook as directed.

Are grilled tomatoes actually healthier than raw tomatoes?↓

In some ways, yes. Cooking tomatoes breaks down their cell walls and increases the bioavailability of lycopene, a potent antioxidant associated with heart health and reduced inflammation. Grilling rather than frying them keeps added fat minimal while still unlocking those nutritional benefits.

How many calories is this breakfast compared to a traditional Irish fry-up?↓

A traditional full Irish breakfast can easily reach 800 to 1000 calories per serving. This lighter version comes in at around 420 calories per serving, making it roughly half the calories while delivering more protein, thanks to the lean turkey base and the eggs.

Can I make this recipe gluten-free?↓

Absolutely. Simply use certified gluten-free rolled oats in the pudding mixture and the recipe is naturally gluten-free. All other ingredients are free from gluten as written.

What egg style works best with this breakfast?↓

Poached eggs are a brilliant choice because the runny yolk acts as a natural sauce over the pudding patties. Softly fried eggs work just as well. Scrambled eggs are an option too, though they bring a slightly different texture to the plate. Hard-boiled eggs are the least recommended here as the yolk tends to dry out the overall experience.

Variations

•
Spiced Herb Pudding
Add a quarter teaspoon of ground mace and a tablespoon of finely chopped fresh sage to the pudding mixture for a more aromatic, herby flavour profile that leans into traditional Irish spicing.
•
Cheesy Pudding Patties
Fold 30g of finely grated mature cheddar into the turkey mixture before shaping. The cheese melts into the patty as it cooks, adding a rich, savoury depth and extra calcium.
•
Tomato and Spinach Version
Wilt a large handful of baby spinach in a dry pan for 60 seconds and add it to the plate alongside the grilled tomatoes. This boosts iron, folate, and overall fibre content considerably.
•
Breakfast Bowl Style
Crumble the cooked pudding patties over a base of cooked quinoa, top with halved grilled cherry tomatoes and a poached egg, then drizzle with a little tahini thinned with lemon juice for a modern, high-protein bowl.

Substitutions

•
Turkey mince → Lean chicken mince (Chicken mince has a slightly milder flavour but works well with the same spice blend. Ensure it is at least 93% lean for similar calorie counts.)
•
Rolled oats → Quinoa flakes (Quinoa flakes provide a similar binding function and are naturally gluten-free. They add a slightly nuttier flavour and a small boost of complete protein.)
•
Ground flaxseed → Psyllium husk powder (Use one teaspoon of psyllium husk in place of one tablespoon of flaxseed. It binds very effectively and is virtually tasteless.)
•
Vine tomatoes → Large plum tomatoes or beefsteak tomatoes (Plum tomatoes hold their shape beautifully under the grill. Beefsteak tomatoes are meatier and need an extra 2 to 3 minutes of grilling time.)
•
Fresh flat-leaf parsley → Fresh chives or fresh thyme (Chives add a mild onion note. Fresh thyme is more aromatic and pairs especially well with the spiced pudding patties.)
•
White wine vinegar (for poaching) → Apple cider vinegar (Apple cider vinegar works identically for poaching eggs, helping the whites cling together. The flavour does not transfer to the egg.)

🧊 Storage

Store cooked pudding patties in an airtight container in the fridge for up to 3 days. Reheat in a dry non-stick pan over medium heat for 2 to 3 minutes per side. Grilled tomatoes keep in the fridge for 2 days and can be reheated under the grill for 3 minutes. Eggs are best cooked fresh to order.

📅 Make Ahead

Shape the raw turkey pudding patties up to 24 hours in advance and store covered on a tray in the fridge. This actually improves the texture as the oats have time to absorb moisture and the patties hold together better when cooking. The grilled tomatoes can also be prepared the evening before and reheated quickly under the grill at breakfast time.