Big Irish Breakfast

The Big Irish Breakfast

Serves 4


1 packet of Kearns Sausages

4 tomatoes, cut in half

250g mushrooms, cut in half

8 thick dry cured back bacon rashers

100g black or white pudding, sliced

1 tablespoon olive oil

4 free-range eggs

Sea salt and freshly ground black pepper

A little chopped fresh parsley


Pre heat a grill to moderate.

Put the sausages and tomatoes onto a large grill pan and place under the grill to cook for 10 – 15 minutes, turning the sausages occasionally, remove and keep warm, add the bacon and black pudding to the pan and grill for 5 minutes until crisp, turn halfway through cooking.

Meanwhile, heat a little oil in a non-stick frying pan and fry the mushrooms until golden, season with salt and pepper, remove the mushrooms from the pan and keep warm.

Add a little more oil to the frying pan and gently fry the eggs over a moderate heat, spoon the oil over the eggs as they cook.

Arrange cooked sausages, tomatoes, mushrooms, bacon and black pudding onto warm plates, top with fried eggs, sprinkle with a little black and chopped parsley and serve with brown bread.