• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AnotherFoodBlogger
  • Home
  • Recipes
    • Breakfast
    • Appetisers
    • Mains
    • Desserts
    • Sauces
    • Snacks & Sides
    • Burgers/Sandwiches
    • Tacos
  • Articles
  • About
  • Contact

My Irish Breakfast (with a twist)

Published: Apr 4, 2019 · Last modified: Apr 4, 2019 by AnotherFoodBlogger

Jump to Recipe Print Recipe

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 Breakfast

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.

  1. 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.
  2. 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
  3. 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!

My Irish Brekkie

A twist on a classic Irish breakfast
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast, Brunch
Cuisine: Australian, Irish
Keyword: Black Pudding, Breakfast, Brekkie, Eggs, Irish Breakfast, Soft Eggs
Servings: 1 person
Calories: 123kcal
Author: AnotherFoodBlogger

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

Calories: 123kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 305mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.2mg
Tried this recipe?Mention @another_food_blogger or tag #cookinginbrissie!

 

Previous Post: « Roasted Mushrooms
Next Post: Beef burger, brie, slow roasted tomatoes & onion marmalade »

Reader Interactions

Comments

  1. Sally

    April 09, 2019 at 7:16 am

    5 stars
    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!

    Reply
    • AnotherFoodBlogger

      April 09, 2019 at 7:45 am

      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!

      Reply
  2. Sylvie | The Foodie Journey

    April 08, 2019 at 9:12 am

    5 stars
    That really reminds me of my trip to Scotland last year... in a waaay more appetising way!!

    Reply
    • AnotherFoodBlogger

      April 08, 2019 at 9:13 am

      But there is no rain on the plate ??

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Who is AnotherFoodBlogger

So I am Gavin, ‘another food blogger', and if you’ve got this far you are hopefully as into food as I am!

In a nutshell, AnotherFoodBlogger is about me, my life in the kitchen, my love & passion for food and about how food features in my life. It’s about what I am cooking right now, what and where I have eaten and how those experiences have inspired me...
Read More…

Dont Miss New Recipes

Featured Recipes

Teriyaki Salmon Toast

Something a little different but no less tasty with this salmon teriyaki dish.  Simple crushed peas on top of grilled bread, a delish homemade teriyaki sauce, pea shoots and pickled ginger makes this teriyaki salmon toast one you will devour about 5 or 6 slices easily.  Using items that if you have a well stocked...

Read More

Carrots carrots carrots!!!  We eat an absolute TON of them on our house.  Aside from the fact they are generally cheap they are so darn versatile.  These miso maple carrots are a current FAV.  More so mine than the “boss” as I’m a huge miso fan but she hasn’t complained yet - probably also as...

Read More

Cooked fish en papillote with bowl of noodles

Baked whole fish was our date night dinner this week!  Fish is often one of those things people get scared about cooking, but this whole fish recipe is super simple to make and pretty darn tasty too.  With the addition of all the Asian flavours, a beautiful drop of riesling and the job is done! ...

Read More

Copyright © 2021 AnotherFoodBlogger.com

  • 1
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok