Salad brunch has never been so stylish.
Make the croutons first. Melt the butter with the olive oil in a large frying pan over a medium heat. Add the garlic and cook, stirring, for 1 minute. Add the bread cubes and toss to coat them in the butter, then spread out on a baking tray and set aside.
Cut the black pudding into 2cm slices, remove the plastic wrapper and place the pudding on a separate baking tray. Bake both the bread and black pudding for 15 minutes, checking frequently to make sure neither is burning. When it’s done, allow the black pudding to cool slightly, then crumble it into a bowl.
Bring a large pan of water to a gentle boil and add the vinegar. Crack each egg into a small bowl, then gently slide the eggs into the water and poach for 3 minutes exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate.
Tip most of the croutons and the sliced avocado, salad leaves, tarragon leaves and two-thirds of the Dijon dressing into a large salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and black pudding around the side of the plates with the shallot rings. Drizzle on the rest of the dressing. Just before serving top each plate of salad with a poached egg.