Irish breakfast

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
  1. Preheat the oven to 160˚C/Gas mark 3.
  2. 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.
  3. 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.
  4. 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.
  5. Divide everything between two portions and enjoy!

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