2 slices blood sausage (black pudding or white pudding)
1/2 farl soda bread
potato cake
2 large eggs
2 slices of fried bread
sunflower oil (for frying)
Steps:
The secret of a good fry is to cook the food in the right order, cooking that which takes the longest first.
Fry the sausages in a little oil until cooked, remove from the pan and keep warm.
Fry the bacon until crisp, drain and keep warm.
Fry the pudding for a few minutes to warm through, remove from the pan and keep warm.
Slice the farl and potato cake and lightly brown in the remaining hot oil.
Drain and keep warm.
Wipe the pan, add a little fresh oil and when hot crack in the eggs and cook until the white begins to set, spooning the oil over the yolk for an attractive milky appearance.
Arrange the fried ingredients on a hot plate and serve immediately with strong tea and wheaten bread.
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