RECIPE

Full Irish Breakfast

A Taste of Ireland: Ballyknocken Cookery School

Servings: 4 Servings

Author: Chef Catherine Fulvio

Ingredients:

• 2 medium potatoes, sliced into wedges
• 8 slices of black pudding
• 8 Irish style breakfast sausages
• 4 slices Irish style back bacon
• 12 cherry tomatoes
• 8 large mushrooms, wiped clean
• 4 free-range eggs
• rapeseed (or canola) oil
• salt and freshly ground black pepper
• rosemary sprigs and chopped parsley, to garnish
• toast, to serve

 

Instructions:

1. Preheat the oven to 350°F. Brush an ovenproof shallow casserole or roasting skillet with oil.

2. Place the potato wedges, into the tray, drizzle over a little oil and season with salt and freshly ground black pepper and roast in the oven for about 15 minutes.

3. Add the mushrooms and sausages, cook for a further 10 minutes, turning the sausages over once or twice.

4. Add the bacon and cherry tomatoes to the tray, drizzle over a little more oil as needed.

5. Cook until the potatoes wedges are crisp, and tomatoes roasted.

6. To cook the eggs, make 4 gaps in the tray and carefully break an egg into each. Return to the oven and cook for about 5 to 6 minutes until the eggs are set.

7. Sprinkle over the rosemary sprigs and chopped parsley, season as required and serve immediately with toast.