recipes

Full Irish Breakfast Blaa

December 16

The full Irish breakfast is up there with Irish stew, colcannon and barmbrack and rightly so. We have some of the best sausage and rasher producers in the world so why shouldn’t we find joy in them sandwiched together in a light floury bap with a squidge of ketchup. This breakfast blaa is messy business but an instantly memorable breakfast.

Serves 4
30 mins

Method

1. Preheat the oven to 180c. Arrange the bacon on a baking tray lined with parchment. Sprinkle with black pepper and place in the oven for 10-15 minutes until crispy and golden.
2. Remove the sausage from their casing and place in a large mixing bowl with the black pudding. Mix until well combined. Season and divide into four. Shape into patties. Heat the oil a large frying pan over a low to medium heat. Add the patties and fry for 3-4 minutes each side until golden.
3. While they’re cooking. Heat the remaining 2 tbsp oil in a non stick frying pan on a medium heat. crack the eggs into the pan. Baste as they cook for 2-3 minutes until the white turns opaque but the yolk is still runny.
4. Butter the blaa buns, spread tomato ketchup on the base of the blaa top with the sausage patties, bacon, fried egg and beans.

4 large butcher sausages

3.5oz black pudding, crumbled

4 tbsp olive oil

8 slices streaky bacon

4 free range eggs

4 blaa bun

Butter, softened

Tomato ketchup, to serve

Baked beans, to serve

Sea salt and freshly ground black pepper