AI-generated image

Irish breakfast roll

Name: Irish breakfast roll
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Irish
Ingredients: 2 demi-baguettes or long crusty rolls; 4 pork sausages; 4 back bacon rashers; 2 slices black pudding; 2 slices white pudding; 2 eggs; 1 tbsp sunflower oil; 20 g butter; 2 tbsp brown sauce or ketchup

Dublin deli roll stuffed with rashers, sausages, pudding and egg

Features:High protein

Cuisine:

Irish

The breakfast roll is the hot deli sandwich of Irish petrol stations and corner shops, eaten from its paper bag by builders, commuters and students all over the country from early morning. A long, crusty baguette-style roll is packed with what is in a fry: pork sausages, rashers, black and white pudding and a fried egg, with butter and brown sauce or ketchup. Chef's tip: warm the roll in the oven so it is crisp outside and soft within before you load it.

Total time: 35 min
Difficulty: easy
Serves: 2

One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves2

Shop this recipe on Amazon

Spices & pantry

Fresh ingredients (4)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done

Step 1: Heat the oven to 350°F (325°F fan). Fry the 4 pork sausages in half the 1 tbsp sunflower oil over a medium-low heat for 15 minutes, turning, until browned and 160°F inside with no pink.
15 min
Step 2: Fry the 4 back bacon rashers for 2–3 minutes a side and the 2 slices black pudding and 2 slices white pudding for 2 minutes a side, until crisp.
6 min
Step 3: Put the 2 demi-baguettes or long crusty rolls in the oven for 4 minutes to warm.
4 min
Step 4: Fry the 2 eggs in the rest of the oil until the whites are set; a common mistake is a runny egg in a roll, which ends up down your sleeve, so cook the yolk a little firmer.
3 min
Step 5: Split the rolls along one side, spread with ⅔ oz butter, pack in the sausages (halved lengthways), rashers, puddings and egg, add the 2 tbsp brown sauce or ketchup and eat hot.
2 min

Nutrition per serving

Calories: 920 kcal
Protein: 42 g
Carbs: 62 g
Fat: 56 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does irish breakfast roll take?: About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
How many people does it serve?: 2 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of eggs?: 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
What can I use instead of butter?: The same weight of ghee or coconut oil (for frying and most baking).

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Mazorca desgranada

Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.

35 min

Colombian Fast Food

by KrazyBadal 0 views

Doubles

Doubles are Trinidad's favourite street food, sold from carts at dawn on corners from Curepe to San Fernando and said to have started in Princes Town in the 1930s. Two pieces of bara, a soft, puffy fried flatbread coloured with turmeric, are piled with soft curried chickpeas (channa), then spooned with sweet tamarind sauce, cool cucumber chutney, shado beni sauce and as much pepper sauce as you dare ('slight' or 'heavy'). They're messy, cheap and wonderful, eaten standing up from a square of paper. These are different from Indian chole bhature: the bara is light and yeasty, the channa is cooked very soft in Caribbean curry, and the toppings are sweet, sour and fiery all at once. Chef's tip: keep the bara dough very soft and wet, and handle it only with oiled hands. Stretch each ball thin over your fingers and slide it straight into the hot oil, so it puffs light and stays soft instead of turning into a crisp puri.

120 min

Trinidadian Fast Food

by KrazyBadal 0 views

Thai bean burger

A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.

40 min