The Full Irish Fry-Up

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This is the one that stops conversation at the table. The order matters more than the recipe — everything should land on the plate hot at the same time.

Ingredients

• 4 rashers (Irish back bacon)
• 4 good sausages
• Black and white pudding, sliced
• 2 eggs
• 1 tin baked beans — Heinz
• 1 tomato, halved
• Butter, for frying — Kerrygold
• HP Sauce, to serve — HP
• Soda bread, thick-sliced, for toast

Method

1. Warm the beans in a small pot on low. Set aside, covered, to stay hot.
2. Start the sausages in a cold pan with a little oil, medium heat, turning often — about 15 minutes total.
3. Add the rashers and pudding slices to the same pan once the sausages are halfway. Fry until the rashers crisp at the edges.
4. Push everything to one side, add the tomato halves cut-side down, and fry 3–4 minutes.
5. Move the cooked items to a warm plate. Fry the eggs in the same pan, in the rendered fat, until the whites are set and the yolk's still soft.
6. Toast the soda bread, butter it while it's hot.
7. Plate everything together — beans, egg, tomato, rashers, sausage, pudding, toast. HP sauce on the side, not optional.

Tip: Cooking for a crowd? Do the rashers and pudding on a tray in a 400°F oven while you handle the eggs and beans on the stove — same result, one less pan.