🇮🇪 IrelandCatalog recipe
Bacon, sausage, black and white pudding fried alongside eggs, tomato and mushroom — a hearty plate meant to carry a farm worker straight through to lunch.
For 4 servings.
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Fry the sausages over medium heat, turning occasionally, until browned and cooked through, about 12 minutes; set aside and keep warm.
In the same pan, fry the bacon rashers until crisp at the edges; set aside with the sausages.
Fry the black and white pudding slices 2 minutes per side, until crisp outside.
Fry the tomato halves and mushrooms in the rendered fat until softened and lightly browned.
Fry the eggs in butter to your liking, and toast the bread.
💡 Keep everything on a low oven tray as it finishes — the point of a full fry is that it all lands hot together.
Plate everything together and serve at once.
The full fry grew out of farmhouse habit: whatever was cured, boiled into pudding or laid that morning went into one pan. It remains standard at Irish B&Bs and is treated less as an everyday meal now and more as a weekend occasion.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.