The Big Irish Breakfast
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.