Recipe by Mrs M
Its the best way to start the day with here in N. Ireland
Top Review by Chef MacKinnon
Brill! Just don't forget yer Irish "Orange Juice"- a nice stout! Guinness is always good, but I like Beamish. Stay away from Murphy's however- it seems to have been "Americanized" and it's flavour is not as good as Guinness or Beamish. Of course there are some good American stouts- the best are from your local microbrewery. In the St. Louis area, there is Schafly, and the Trailhead Brewery in St. Charles. Slainte'
- 2 sausages
- 2 slices bacon
- 2 slices blood sausage (black pudding or white pudding)
- 1⁄2 farl soda bread
- potato cake
- 2 large eggs
- 2 slices of fried bread
- sunflower oil (for frying)
Directions See How It's Made
- The secret of a good fry is to cook the food in the right order, cooking that which takes the longest first.
- Fry the sausages in a little oil until cooked, remove from the pan and keep warm.
- Fry the bacon until crisp, drain and keep warm.
- Fry the pudding for a few minutes to warm through, remove from the pan and keep warm.
- Slice the farl and potato cake and lightly brown in the remaining hot oil.
- Drain and keep warm.
- Wipe the pan, add a little fresh oil and when hot crack in the eggs and cook until the white begins to set, spooning the oil over the yolk for an attractive milky appearance.
- Arrange the fried ingredients on a hot plate and serve immediately with strong tea and wheaten bread.