You will need
- Large non-stick frying pan
- Medium non-stick frying pan
- Roast tray
Ingredients
Serves 2
- 4 large free-range eggs
- 4 pork sausages
- 4 slices of streaky bacon
- 4 slices of Clonakilty black pudding 2 cm thick
- 4 field mushrooms, cleaned
- 1 ripe tomato, cored and cut in half
- Few twigs of fresh chive
- 2 tbsp of repressed oil
- Freshly ground black pepper
- Salt
Preparation Method
30 minutes
- Preheat the oven to 160˚C/Gas mark 3.
- Arrange tomatoes, cut side up and place them on a large roasting tray. Drizzle them with olive oil and seasoning them with salt and freshly ground black pepper. Pop in the oven for 10 minutes.
- Heat a large non-stick frying pan over a medium-high heat and drizzle with a little rapeseed oil. Put the sausages, mushrooms and keep frying for 5 minutes turning the sausages once or twice. Add the bacon and black pudding to the pan and cook for 5 minutes, turning halfway through cooking, until they are cooked.
- Meanwhile, set a medium non-stick frying pan over steady medium heat. Crack the eggs and fry them gently. Season with salt and freshly ground black pepper.
- Divide everything between two portions and enjoy!
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Categories:
Breakfast Hassle-Free Irish Favorite
Tags:
Black pudding Chive eggs Mushrooms Pork sausages Streaky bacon Tomatoes