By Brian Duffy
Preheat oven to 400 degrees.
Preheat a large sauté pan to medium high heat and add butter, onions, bacon, pepper. Cook for 8 –10 minutes or until bacon is cooked and all items begin to sweat. Add remaining ingredients and season for taste.
Transfer to oven for 10 minutes. Remove and serve.
By Brian Duffy
A classic Fry Includes but is not limited to:
Variations Can Include:
The key to this is to cook in the proper order:
Fry bangers until cooked through; remove and set aside.
Slice tomato in half and place the cut sides in the pan. Meanwhile, cook the rashers until crispy. Remove and set aside.
Slice the pudding about 3/4” thick and fry on both sides until brown.
Remove the tomato and hold with the rest of the fry.
Add the beans and warm through. Remove and set aside.
Add a little butter with remaining drippings and fry the eggs, basting with the butter.
Transfer all items to a plate and arrange accordingly. Garnish with Aunt Eileen’s Wheaten Bread from The Shanachie or your own recipe.
By Brian Duffy
Make Ahead (day before)
Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350°F for 50 to 60 or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Optional: Add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6.
By Brian Duffy
After your first trip to Ireland, tell the truth: The sight you talked about the most wasn’t the Cliffs of Moher, Blarney Castle, or the Guinness Factory. It was the breakfast.
The Irish really know how to build a great old-fashioned stick-to-the-ribs (and arteries) morning meal. On your plate you’ll find eggs, bacon, sausage, butter, beans, bread, and even blood pudding—enough food to get you through the day ’til a late supper. About day three of your tour, and you’re asking for the Special K and skim milk.
But, oh, how good it is while you last. This year, as part of The Shanachie’s St. Patrick’s celebration, we’re serving an Irish breakfast, including the three recipes I’m including here. (As our special gift to our patrons, we’re also going totally smoke-free, just like Ireland.) And you don’t have to serve these savory dishes just in the morning.
Our motto: Breakfast—it’s what’s for dinner.