Full Irish Breakfast Baps
- 4 large butcher sausages
- 100g black pudding, crumbled
- 4 tbsp olive oil
- 8 slices streaky bacon
- 4 free range eggs
- 4 blaa buns
- Butter, softened
- Tomato ketchup, to serve
- Baked beans, to serve
- Sea salt and freshly ground black pepper
Preheat the oven to 180ºC. Arrange the bacon on a baking tray lined with parchment. Sprinkle with black pepper and place in the oven for 10-15 minutes until crispy and golden.
Remove the sausages from their casing and place in a large mixing bowl with the black pudding. Mix until well combined. Season and divide into four. Shape into patties. Heat the oil in a large frying pan over a low to medium heat. Add the patties and fry for 3-4 minutes each side until golden.
While they’re cooking, heat the remaining 2 tbsp oil in a non-stick frying pan on a medium heat. Crack the eggs into the pan. Baste as they cook for 2-3 minutes until the white turns opaque but the yolk is still runny.
Butter the blaa buns, spread tomato ketchup on the base of the bla, top with the sausage patties, bacon, fried egg and beans.