Method:

1. Heat a little oil in a skillet over medium heat. Cook the black pudding slices for 3-4 minutes on each side, or until they’re browned and slightly crisp. Set aside.
2. In a medium saucepan, bring water to a gentle boil and add the white wine vinegar. Reduce to a simmer. Crack each egg into a small bowl, then carefully slide them into the water. Poach for 3-4 minutes (for a soft yolk) or until they reach your desired doneness. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
3. In a small saucepan, heat the white wine over medium heat. Add the whipping cream, chives, thyme, and creamed horseradish. Stir well and simmer gently for about 3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
4. Arrange the chopped rocket on a serving plate as a base. Layer the cooked black pudding slices on top, followed by the poached eggs.
5. Drizzle the creamy sauce over the dish or serve it on the side. Garnish with any leftover herbs for an extra touch of flavour.