The Proper Sunday Irish Fry-Up

⏱ 40 min · Serves 2

Everything you want on one plate: snapping sausages, crisp rashers, black and white pudding, buttery mushrooms, blistered tomatoes and a soft-yolked egg, all mopped up with fried soda bread. Cooked in stages in one big pan so nothing goes cold or soggy.

Per serving: 915 kcal · 45.0g protein · 42.0g carbs · 63.0g fat

Ingredients

• 4 good-quality pork sausages
• 4 rashers back bacon (dry-cured if possible)
• 2 slices black pudding (about 1cm thick)
• 2 slices white pudding (about 1cm thick)
• 2 large eggs
• 1 large tomato, halved
• 150g button or chestnut mushrooms, halved
• 2 slices soda bread (or 1 potato farl per person)
• 1 tbsp sunflower oil
• 25g butter
• Salt and freshly ground black pepper
• Optional: 200g tin baked beans, warmed

Method

1. Heat the oil in a large heavy frying pan over medium-low heat. Add the sausages and cook gently for 12-15 minutes, turning often, until deep golden all over. Move to a warm plate in a low oven (about 100C).
2. Add the rashers to the same pan and fry 2-3 minutes per side until the fat is crisp and the edges frilled. Transfer to the warm plate.
3. Add the black and white pudding slices. Fry 2-3 minutes per side until crusted outside and hot through, handling gently so they don't crumble. Move to the warm plate.
4. Turn the heat up slightly, add half the butter and tip in the mushrooms with a pinch of salt. Fry 4-5 minutes until browned and squeaky. Push to one side of the pan.
5. Add the tomato halves cut-side down, season, and cook 3 minutes until blistered, then flip for 1 minute more. Move mushrooms and tomatoes to the warm plate.
6. Add the rest of the butter and fry the soda bread for 1-2 minutes a side, soaking up the pan juices, until golden. Set aside.
7. Crack the eggs into the pan, lower the heat and fry 2-3 minutes, spooning hot fat over the whites until set but yolks still runny.
8. Load everything onto two warm plates, add beans if you like, season with black pepper and serve at once with strong tea.