Ulster Fry-Style Brunch Plate
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Ingredients
- 4 potato farls
- 4 soda farls
- 8 smoked back bacon rashers
- 4 pork sausages
- 4 eggs
- 2 tomatoes
- 20 g butter
Nutrition (per serving)
- Calories
- 774 kcal
- Protein
- 35.3 g
- Carbohydrate
- 68.5 g
- of which sugars
- 5.9 g
- Fat
- 38.5 g
- of which saturates
- 14.9 g
- Fibre
- 6.4 g
- Salt
- 4.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little of the butter in a large frying pan and fry the pork sausages for 12-15 minutes, turning occasionally, until cooked through with no pink remaining.
- 2
Add the smoked back bacon rashers to the pan for the last 6-8 minutes, frying until crisp.
- 3
Push the meat to one side and fry the potato farls and soda farls for 2-3 minutes on each side until golden and heated through.
- 4
Halve the tomatoes and fry alongside everything else for 4-5 minutes until softened.
- 5
Meanwhile, fry the eggs in a separate pan to your liking.
- 6
Divide everything between plates and serve immediately while hot.
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