*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
For those of you who saw my stuffed capsicums recipe and my beet hummus you are in for a treat with this one! Combining my love of Clonakilty pudding with my simple and delicious beet hummus recipe I created my ultimate Irish breakfast that is (I’m gonna go out on a limb here) probably the best brekkie I have created!
Irish Brekkie
For those of you not familiar with an Irish Breakfast it typically consists of eggs (often scrambled AF) with sausages, mushrooms, bacon, grilled tomatoes, black & white pudding, a good bit of toast and a cup of tea. Barry’s or Lyons – that’s a debate for another day. Obviously there are variations like hash browns or beans added to it and coffee is defo allowed instead of tea! In essence its a shit load of food on your plate to kick start your day or put you to sleep! Depending upon how you look at it. I haven’t lived in Ireland in 7 years now (NYC and now Brisbane) and I ain’t gonna lie I don’t miss the full Irish breakfast one bit – sorry!
Breakfast
When I first moved to NYC I was excited as there are so many different nationalities and restaurants that will offer amazing breakfasts. Overtime I found a few phenomenal spots like ABC Kitchen, Saxon & Parole, Flinders Lane NYC, and PUBLIC (where I managed). Funnily enough PUBLIC restaurant was a Australian influenced restaurant and it was apparent in the breakfasts provided. Since moving to Brisbane I haven’t eaten a single bad breakfast. The interesting combinations, flavours and cuisines used make the offerings truly special.
With that being said this means I can no longer serve scrambled eggs on toast or eggs benedict (like I used to) and think I was a king. It’s pushed me to step out of my comfort zone and experiment. I posted my twist on the classic smashed avo brekkie recently. Broccoli for breakfast – that’s new to me since moving here and IT’S DELISH!
Eggs
Are pretty much essential for any brekkie – well at least in my mind. I have had good breakfasts without eggs but you just can’t beat a bit of good egg porn. I used to be all about poached eggs and I still am when someone else is cooking them. The beauty of soft boiled eggs is you can make them in advance so you can focus on the rest of the brekkie and still enjoy some good porn – EGG PORN that is you dirty……..!
Boiled Eggs
The best way to make soft boiled eggs or boiled eggs in general is as follows.
- Medium saucepan of water, salt and a wedge of lemon. Don’t ask me why but the salt & lemon help to de-shell the eggs WAY easier than any other method I’ve tried.
- Once the water is boiling add the eggs – gently so as not to break them and boil for X minutes. For me the perfect soft boiled egg is 6.5 minutes (see pics!). If you like them a little harder then 8 mins will give you a touch of softness in the yolk. To go hard boiled for things like devilled eggs I would recommend 11 minutes
- Place them directly into ice cold water – this helps to stop the cooking process allowing the eggs to be served the exact way you want them later
I hope this has inspired you to try something new in the kitchen for breakfast. Follow along my journey by subscribing or check me out on instagram too.
Happy Cooking and Happy Eating Friends!
Ingredients
- 50 g Clonakilty black pudding chopped
- 2 tbsp spicy beetroot hummus
- 4 tsp goats curd
- 1 slice sourdough bread toasted
- 1 egg
- salt
- pepper
- dill leaves optional garnish
- 1 tsbp olive oil
Instructions
- Place egg gently in salted boiling water. Cook for 6.5 minutes for soft boiled and then place in ice cold water for 2+ minutes. De-shell the egg and store in fridge until ready to use. This can be done in advance.
- Heat olive oil in frying pan in medium heat. Fry chopped black pudding for 4 - 5 minutes until crispy.
- Smear hummus onto sourdough toast. Cut soft boiled egg in half and place in hummus. Spoon goats curd around the egg/toast and sprinkle black pudding on top. Garnish with dill - if using.
Notes
Essential Tools
- toaster/grill pan
- chopping board
- sharp knife
- frying pan
- spoons
Tips/Tricks
- make the eggs in advance! I make them the night before when prepping dinner. It means breakfast takes about 8 - 10 minutes to make
- the black pudding will go soggy at first when frying but give it a few mins and it will crispin up nicely
- if you can get black pudding then you can substitute bacon or a good quality sausage but TRUST ME the pudding is 100% worth it!
Nutrition
These photos are absolutely stunning! Well done. I just ate and these have me hungry all over again.
😂😂
This looks yummy, Thanks for sharing such an amazing recipe….
My pleasure Molly. It’s defo one of my favs to date.
This looks amazing! I especially love your trick with soft boiled eggs… this can be tricky to get perfect. Can’t wait to make this
Awesome Jacquie!! Would love to see it when you make it 😎😎
My friend is a SLAVE to the Irish Breakfast, she is obsessed – which is hilarious to me because she used to be a vegan!
I just went to Ireland last month! SO fabulous! but I have to say your breakfast looks better than some I had ;P
The black pudding and beautifully cooked egg have me drooling! I could see this also being good with a little leftover haggis for a Scottish variation. Thanks for the breakfast idea.
100% good with haggis!! I haven’t eaten haggis in ages. My parents are both Scottish so I grew up eating it regularly- SO GOOD!!!
What a scrumptious breakfast! When you use good quality products, you can’t go wrong 🙂 Divine!
Looks awesome! As an American, I have to say I cringe at the thought of black pudding, but that picture makes it look so delicious, I’m considering giving it another chance…..
Honestly it’s so good – give it a go. You won’t regret it
That really reminds me of my trip to Scotland last year… in a waaay more appetising way!!
But there is no rain on the plate 😉😉
Those eggs are perfect! And you’ve blown my mind a bit because I was always taught to never add eggs to the boiling water or they will crack, but rather to add them to cold and let them come to boil with the water. But also, I struggle to get my yolks perfect. May have to give this method a try!
Sally – I was the same and used to always add them to cold water and too struggled with the temps of them. Like anything it ain’t fool proof and you may crack an egg here or there but this method has worked best for me. The key is to gently lower them 1 at a time!