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| | Full Irish Breakfast with Ballymaloe Country Relish | |  |
What to do:
Heat a little oil in a frying pan. Add the rashers and cook on both sides until golden brown and crispy. Drain on kitchen paper and keep hot in a moderately hot oven. Strain off any bacon fat and reserve for frying the eggs.
Cook the sausages in a little more oil. Half way through cooking the sausages, add the pudding to the pan and cook until the sausages are golden brown and the puddings are a little crispy. Keep the cooked sausages and puddings hot with the rashers.
Half the tomatoes and season with a pinch of salt, pepper and sugar. Place on an oven proof plate and bake in a hot oven until cooked through.
Cook the mushrooms in a little hot butter in a frying pan and season with salt and pepper
Finally fry the eggs in a little of the reserved bacon fat or butter until cooked to your liking.
Serve the breakfast with Ballymaloe Country Relish.
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