Irish Bank Holiday Breakfast Brunch

by SuperValu

Treat the family to this brilliant breakfast brunch!!

6 people 20 minutes 0 minutes

Ingredients

1 - De Roiste Black Pudding cut into 4-6 pieces
1 - Drummully Boxty potato cut into 6 dices
6 slice Onion
1 pack O’Neills Dry Cure Rashers
2 tbsp SuperValu Butter
2 tbsp SuperValu Oil
3 - SuperValu Tomato cut in half
1 pack Tullyyard Farm sausages
6 - Turmeric

Coffee

0 - Coffee to serve

Hollandaise sauce

2 - Bella Hen Eggs
225 g SuperValu Butter clarified
0 - SuperValu Ground White Pepper
1 tbsp SuperValu Lemon Juice
2 tbsp SuperValu White Wine Vinegar

Poached eggs

4 - Bella Hen Eggs
50 g SuperValu Butter at room temp
1 bunch SuperValu Fresh Chives
0 pinch SuperValu Salt
1 tbsp Vinegar

Method

Preheat the oven to 150˚C/300F/Gas Mark 2.
Firstly to prepare the Hollandaise Sauce, heat a large saucepan of water and keep it on a very gentle simmer. Begin by clarifying the butter and remove any foam. Choose a large spotless clean bowl and add the egg yolks with the white wine vinegar and lemon juice. Season to taste. Place the bowl over the simmering water and whisk at all times until the egg yolks become light and creamy in both colour and consistency. Pour in the clarified butter very slowly whilst continuing to whisk at all times. Cover with cling film and keep aside.
Heat a large frying pan, over a medium heat and add 1 tbsp of olive oil. Place the bacon in the pan, and cook until crispy. Remove from the pan and place on a baking tray. Cover with foil to keep warm.
In the same pan, add the black pudding and white and cook on a low heat until caramelised on both sides, approx. 2 minutes each side. Transfer on the baking tray with the bacon.
In the meantime, in a second pan, drizzle some oil and cook the sausages for 4 -5 minutes until cooked through. Remove from the pan and add to the baking tray with the bacon.
Then, in the pan from the sausage, add the butter, and when it begins to foam add the boxty slices and cook for 3-4 minutes on each side until cooked through. Transfer the boxty onto the baking tray too , season with a little salt and pepper, then cover to keep warm.
Place the baking tray full of the boxty, sausages, black and white pudding, bacon and add the halved tomatoes in the oven to keep warm while poaching the eggs.
Working with 2 eggs at a time, crack an egg on to 2 separate saucers.
Fill a wide saucepan with water until approximately 10cm deep. Add vinegar and salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering. Using a wooden spoon or whisk, stir the water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
Slide the egg from saucer one after each other into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
Remove and drain on a plate lined with paper towels.
Remove the baking tray from the oven. Begin by placing one slice of boxty on each plate, then add sausages, pudding and bacon. Place the poached egg on top, and add a spoonful of hollandaise. Add a serving of tomato to each plate then season.
Serve immediately with a large mug of fresh coffee.