full irish breakfast

full irish breakfast

There’s nothing like a ‘full irish’ to set you up for the day ahead. Or help recover from a big night at the pub. The side salad is my addition and certainly not traditional!

per person:
2-4 rashers bacon, trimmed
1 small black pudding, sliced
2 eggs
green salad to serve, optional

1. Preheat the oven on low. Place bacon in a frying pan and cook over a medium high heat. Turning after a few minutes until crisp on both sides.

2. Place bacon on paper towel and keep warm in the oven.

3. Fry the black pudding in the bacon fat on medium high heat for a few minutes on each side. You want it crispy.

4. Move to one side and fry the eggs for 2-3 minutes or unitl the whites are just set.

5. Return bacon to the pan and serve everything in the middle of the table for everyone to help themselves.

variations

white pudding – use instead of or as well as black pudding. Slice and fry on both sides until crisp just like the black pudding.

sausages – simmer pure pork sausages in water for 15-20 minutes. Drain and cook in the bacon fat until well browned on the outsides.

mushrooms – pan fry sliced mushrooms in the bacon fat instead of or as well as the black pudding. Or use butter if you’re cooking for vegetarians.

toast – serve with hot buttered toast on the side.

vegetarian – skip the pork products and cook mushrooms in butter. Then cook the eggs in the same pan.

vegan – You’ll have to make do with avocado on toast and black tea. And maybe a little salad on the side if you’re lucky. 😉

leftover potential?

Not so good. Although leftover bacon and pudding can be handy for lunch salads during the week. There aren’t usually any leftovers.

problem solving guide

too bland? remember to be generous with the salt & pepper. And maybe next time look at using better quality eggs.

eggs burning – the trick with cooking eggs ‘sunny side up’ is to get the bottoms lightly browned (but not too dark) and getting the whites cooked through. Spooning a little hot cooking oil over the whites can help speed up the process. And make sure you aren’t using too high a heat.

eggs rubbery – when egg whites are over cooked the protein goes rubbery. Next tine use a more gentle heat and be ready to stop cooking as soon as the whites are just ‘set’.

yolks too runny – if you prefer your yolks cooked all the way through, best to go for eggs ‘over-easy’ and flip the eggs after about 2 minutes and cook on the second side for about 30 seconds or until the white is just set.

serving suggestions

Best served in the middle of the table for everyone to help themselves with lashings of milky Irish breakfast tea on the side.

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