Total Time
Prep 10 mins
Cook 10 mins

Its the best way to start the day with here in N. Ireland

Ingredients Nutrition

  • 2 sausages
  • 2 slices bacon
  • 2 slices blood sausage (black pudding or white pudding)
  • 12 farl soda bread
  • potato cake
  • 2 large eggs
  • 2 slices of fried bread
  • sunflower oil (for frying)


  1. The secret of a good fry is to cook the food in the right order, cooking that which takes the longest first.
  2. Fry the sausages in a little oil until cooked, remove from the pan and keep warm.
  3. Fry the bacon until crisp, drain and keep warm.
  4. Fry the pudding for a few minutes to warm through, remove from the pan and keep warm.
  5. Slice the farl and potato cake and lightly brown in the remaining hot oil.
  6. Drain and keep warm.
  7. 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.
  8. Arrange the fried ingredients on a hot plate and serve immediately with strong tea and wheaten bread.


Most Helpful

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'

Chef MacKinnon May 31, 2011

I made this for breakfast this morning as part of the Virtual Tour of the British Isles & Ireland 2009. I actually only made some of the components, as I knew I could not possibly eat all of this massive meal in one go today. It is a filling, rich, but very tasty meal and very traditional. The method presented here is an accurate, easy way to prepare this meal. For mine, I made only 1 of the meat options (bacon), 1 of the breads (homemade potato cakes), and the eggs.

HeatherFeather September 22, 2009

These are fantastic. I recomend them to everyone.You will not be disappointed. chef#14369

catseye1769 November 27, 2004

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