Full Irish Breakfast

Ingredients

• 100 g Black Pudding
• 180 g Back Bacon
• 100 g White Pudding
• 4 pcs Eggs
• 2 pcs Tomatoes
• 4 pcs Sourdough Bread
• 35 g Butter
• 150 g Mushrooms
• 2 tbsp Parsley
• 1 tsp Black Pepper
• 1 tsp Sea Salt

Method

1. Slice {tomatoes} in half, trim {mushrooms} if needed, and have {back_bacon}, {black_pudding}, {white_pudding}, {eggs}, {sourdough_bread}, {butter}, {black_pepper}, {sea_salt}, and {parsley} ready by the stove for fast cooking.
2. Set a large heavy skillet over medium heat. Add {back_bacon} in a single layer and fry until the fat renders and the edges turn deep golden. Add {black_pudding} and {white_pudding} without crowding, seasoning lightly with {black_pepper}, then fry until crisp outside and hot through. Move everything to a warm plate so the pan keeps its flavorful fat.
3. Keep the skillet over medium heat with the rendered fat, add a little {butter} if the pan looks dry, then lay in {tomatoes} cut side down and add {mushrooms}. Season with {sea_salt} and {black_pepper}, cooking until the {tomatoes} soften and lightly char and the {mushrooms} turn browned and savory.
4. Toast {sourdough_bread} until crisp and golden, then spread with {butter} while hot so it melts into the crumb.
5. Set a nonstick skillet over medium-low heat, melt a little {butter}, then crack in {eggs}. Season with a pinch of {sea_salt} and {black_pepper} and fry gently until the whites are set and the yolks are still soft and glossy.
6. Arrange the fried {eggs}, crisp {back_bacon}, {black_pudding}, {white_pudding}, griddled {tomatoes}, browned {mushrooms}, and buttered {sourdough_bread} on warm plates. Finish with {parsley} and a final pinch of {black_pepper} for freshness and lift.