Dairy-Free Irish Breakfast Fry Up

Instructions

1. 1Place a 30.48 cm skillet over medium heat (about 175°C / about 175°C) for 2 minutes to preheat. Add the 8 slices of streaky bacon to the hot skillet. Cook the bacon for 6 to 10 minutes, turning occasionally with tongs, until each slice is crispy and browned. Carefully remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.
2. 2Keep the 30.48 cm skillet over medium heat (176°C / 176.7°C). Add the 8 links of vegan sausages to the skillet. Cook the sausages for 8 to 12 minutes, turning them regularly with tongs, until they are evenly browned on all sides and cooked through. Remove the cooked sausages from the skillet and place them on the plate with the bacon.
3. 3Add the 2 tablespoons of dairy-free butter to the 30.48 cm skillet over medium heat (176°C / 176.7°C). Once the butter is melted and shimmering, add the 4 slices of white pudding and the 4 slices of black pudding to the skillet. Cook the puddings for 3 to 5 minutes per side, using a spatula to turn them, until they are nicely browned and heated through. Remove the cooked puddings from the skillet and place them on the plate with the bacon and sausages.
4. 4Place the 2 large tomatoes, cut in half, and the 200 g of whole button mushrooms into the 30.48 cm skillet over medium heat (176°C / 176.7°C). Cook for 5 to 7 minutes, stirring occasionally with a spatula, until the tomato halves are softened and the mushrooms are tender. Remove the cooked tomatoes and mushrooms from the skillet and arrange them on a serving platter.
5. 5While the vegetables are cooking, place a separate non-stick frying pan over medium heat (about 175°C / about 175°C) for 2 minutes to preheat. Add the 1 tablespoon of vegetable oil to the pan. Carefully crack the 4 large eggs into the hot oil, ensuring they are spaced apart. Fry the eggs for 3 to 5 minutes, or until the whites are completely set and the yolks are cooked to your desired firmness. Season the eggs with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Carefully remove the fried eggs from the pan and place them on the serving platter with the cooked tomatoes and mushrooms.
6. 6Pour the 1 can of baked beans into a small saucepan. Heat the beans over medium heat for 3 to 5 minutes, stirring occasionally with a spoon, until they are hot and bubbling gently. Alternatively, you can heat the 1 can of baked beans in a microwave-safe bowl in the microwave until hot.
7. 7Arrange all the cooked components – the 8 vegan sausages, 8 slices of streaky bacon, 4 slices of white pudding, 4 slices of black pudding, 2 large tomatoes, 200 g of button mushrooms, 4 fried eggs, and the heated baked beans – onto four warm individual plates. Serve immediately.

Substitutions

Related Guides