Irish Fry Breakfast Salad

Here, the traditional Irish Breakfast gets a modern makeover as a salad — though with all the same ingredients, it’s no less filling than the traditional version.

Ingredients:

for the salad:
rapeseed oil
6 slices of Donnelly black pudding
4 Donnelly rashers, cut into lardons
2 eggs, poached
12 cherry tomatoes, halved
1 x 400 g (14 oz) tin cannellini beans, drained and rinsed
mixed baby lettuce leaves

for the potato bread croutons:
knob of Irish butter
2 potato farls, cut into small cubes
2 teaspoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper

for the dressing:
5 tablespoons rapeseed oil
2 tablespoons apple cider vinegar
1 teaspoon Lakeshore wholegrain mustard
salt and freshly ground black pepper

Method:

Heat some rapeseed oil in a large frying pan over a medium heat. Add the slices of black pudding and bacon (if space allows in the pan, otherwise fry them separately) and fry until cooked through and crispy. Place on a paper towel-lined plate to drain off any excess grease, then cut up or crumble the black pudding into large chunks. Set aside.

To make the potato bread croutons, drain off any excess grease from the pan you cooked the bacon and pudding in. Add in a knob of butter over a medium heat. When it starts to sizzle, add in the cubed potato bread and sprinkle over the parsley and some salt and pepper, stirring to coat the bread with the butter, herbs and seasoning. Cook for 5 to 10 minutes, stirring occasionally, until they’re browned and crispy.

Meanwhile, to make the dressing, whisk together the oil, vinegar, mustard and some salt and pepper in a jug or shake to combine in a screw-top jar. Poach 2 eggs in whatever way works best for you.

Place the cherry tomatoes and cannellini beans in a bowl and add in the black pudding and bacon. Pour over half of the dressing and toss to combine. In a separate large bowl, toss the lettuce leaves with the remaining dressing. Add in the cherry tomatoes, beans, black pudding and bacon, tossing well.

Divide the salad between 2 plates and scatter the potato bread croutons over, then top each salad with a poached egg. Serve with mugs of strong tea or coffee, though a bracing glass of grapefruit juice is also especially good.

Source: Yummly