Ulster Fry

Method

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1. Heat the oil in a large heavy frying pan over medium heat and fry the sausages 12 to 15 minutes, turning, until golden and cooked through. Keep them warm in a low oven.

   Mark done Start 12 min timer

2. Add the bacon and black pudding to the pan and fry 3 to 4 minutes a side until the bacon is crisp and the pudding is crusty. Keep warm.

   Mark done Start 3 min timer

3. Add the tomatoes cut side down and the mushrooms and fry 4 minutes, turning once, until softened and browned. Keep warm.

   Mark done

4. Fry the halved soda farls in the fat that remains for 2 minutes a side, until golden and crisp.

   Mark done Start 2 min timer

5. Push everything to the side, add a little more oil if needed and fry the eggs to your liking, 2 to 3 minutes.

   Mark done Start 2 min timer

6. Divide everything between two hot plates, season and serve with brown sauce and hot tea.

   Mark done

Chef’s Tips

• Start the sausages first. They take longest.
• Fry the soda farls in the pan fat, for the flavour.
• Warm the plates so everything stays hot.

Pairing Suggestions

• A pot of tea
• Brown sauce
• Fresh orange juice

Storage & Reheating

Best eaten immediately. Refrigerate leftover sausages and bacon up to 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.