For those of you who saw my stuffed capsicums recipe and my beet hummus you are in for a treat with this one! Combining my love of Clonakilty pudding with my simple and delicious beet hummus recipe I created my ultimate Irish Breakfast that is (I’m gonna go out on a limb here) probably the best brekkie I have created!
With that being said this means I can no longer serve scrambled eggs on toast or eggs benedict (like I used to) and think I was a king. It’s pushed me to step out of my comfort zone and experiment. I posted my twist on the classic smashed avo brekkie recently. Broccoli for breakfast – that’s new to me since moving here and IT’S DELISH!
Are pretty much essential for any brekkie – well at least in my mind. I have had good breakfasts without eggs but you just can’t beat a bit of good egg porn. I used to be all about poached eggs and I still am when someone else is cooking them. The beauty of soft boiled eggs is you can make them in advance so you can focus on the rest of the brekkie and still enjoy some good porn – EGG PORN that is you dirty……..!
The best way to make soft boiled eggs or boiled eggs in general is as follows.
- Medium saucepan of water, salt and a wedge of lemon. Don’t ask me why but the salt & lemon help to de-shell the eggs WAY easier than any other method I’ve tried.
- Once the water is boiling add the eggs – gently so as not to break them and boil for X minutes. For me the perfect soft boiled egg is 6.5 minutes (see pics!). If you like them a little harder then 8 mins will give you a touch of softness in the yolk. To go hard boiled for things like devilled eggs I would recommend 11 minutes
- Place them directly into ice cold water – this helps to stop the cooking process allowing the eggs to be served the exact way you want them later
I hope this has inspired you to try something new in the kitchen for breakfast. Follow along my journey by subscribing or check me out on instagram too.
Happy Cooking and Happy Eating Friends!
My Irish Brekkie
A twist on a classic Irish breakfast
- 50 g Clonakilty black pudding (chopped)
- 2 tbsp spicy beetroot hummus
- 4 tsp goats curd
- 1 slice sourdough bread (toasted)
- 1 egg
- dill leaves (optional garnish)
- 1 tsbp olive oil
Place egg gently in salted boiling water. Cook for 6.5 minutes for soft boiled and then place in ice cold water for 2+ minutes. De-shell the egg and store in fridge until ready to use. This can be done in advance.
Heat olive oil in frying pan in medium heat. Fry chopped black pudding for 4 – 5 minutes until crispy.
Smear hummus onto sourdough toast. Cut soft boiled egg in half and place in hummus. Spoon goats curd around the egg/toast and sprinkle black pudding on top. Garnish with dill – if using.
- toaster/grill pan
- chopping board
- sharp knife
- frying pan
- make the eggs in advance! I make them the night before when prepping dinner. It means breakfast takes about 8 – 10 minutes to make
- the black pudding will go soggy at first when frying but give it a few mins and it will crispin up nicely
- if you can get black pudding then you can substitute bacon or a good quality sausage but TRUST ME the pudding is 100% worth it!
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