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Irish Breakfast with Rashers and Black Pudding

Counter 12 · Breakfast Counter

Irish Breakfast with Rashers and Black Pudding

The full Irish: back bacon rashers, sliced black and white pudding, pork sausages, a fried egg, grilled tomato, beans and brown soda bread with salted butter.

4.8 254 cooks rated this
Prep
15 min
Cook
35 min
Serves
4
Level
Hard
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A full Irish differs from its English cousin mainly in the rashers, which are back bacon with a round eye of lean, and the double pudding. Black pudding is blood sausage with oats; white pudding skips the blood and leans on pork and oatmeal. Slice both about 1/2 inch thick and fry gently so they crisp without breaking. Everything cooks in stages and holds in a low oven, so nothing is cold when the plates go out. Serve with soda bread and a strong pot of tea.

Method

  1. Heat the oven to 200 F and put 4 plates and a sheet pan inside to warm.

  2. Heat 1 tbsp oil in a large skillet over medium-low. Fry the sausages, turning, until evenly browned and 160 F inside, 15 minutes. Move them to the sheet pan in the oven.

  3. Raise the heat to medium and fry the rashers 2 to 3 minutes per side until the fat is golden. Add them to the oven.

  4. Fry the black and white pudding slices in the rendered fat 2 minutes per side, turning carefully with a thin spatula, until crisp at the edges. Keep warm with the rest.

  5. Season the tomato halves with the salt and cook cut side down in the same pan 4 minutes. Meanwhile warm the beans in a small saucepan.

  6. Melt the butter with the remaining oil in the skillet over medium-low and fry the eggs, spooning fat over the yolks until filmed white, 3 to 4 minutes.

  7. Arrange everything on the warm plates with a ramekin of beans and serve the soda bread with salted butter.

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Patties and hash browns frying in cast iron
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