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Irish breakfast Benedict

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Ingredients

  • 1 pound donnelly irish sausages
  • 1 pound donnelly irish bacon
  • 1 pound black pudding
  • 1 pound white pudding
  • 4 pound eggs
  • 4 pound plum tomatoes
  • 1 can bachelors irish beans
  • 4 tablespoon whole butter
  • 4 slice irish soda bread
Parsley cream sauce
  • 1 pound donnelly irish sausages
  • 1 pound donnelly irish bacon
  • 1 pound black pudding
  • 1 pound white pudding
  • 4 pound eggs
  • 4 pound plum tomatoes
  • 1 can bachelors irish beans
  • 4 tablespoon whole butter
  • 4 slice irish soda bread
  • 1/4 cup heavy cream
  • 3 tablespoon cream cheese
  • 2 tablespoon chopped parsley

Preparation

Baking Directions:

In the small sauté pan heat the cream and the cream cheese and the parsley.

Place the beans in the sauce pan and heat.

Slowly place 1 tablespoon of butter in the skillet and brown the bread; then transfer to a plate.

Place 1 tablespoon of butter in the skillet and cook the sausages until cooked throughout.

Slice in half lengthwise and brown the sides.

Remove and place the bacon in the pan and begin to cook (not crispy like American bacon).

Cut the black and white puddings into long sticks and begin to fry them in 1 tablespoon of butter, making sure they begin to brown on all sides.

Cut tomatoes in half and fry in the skillet.

Add remaining butter to the pan and fry the eggs to over-easy.

Place on plate and stack in this order: Irish soda bread, bacon, sausage, egg.

Top the whole thing with the parsley cream sauce and add the beans and the puddings as sides.