Title: Traditional Leprechaun Breakfast
Categories: British Breakfast Pork Eggs
Yield: 1 Servings

8	sl	Shannon Traditional Irish
		Bacon (Premium)
4		Shannon Traditional Irish
		Sausages (Bangers)
4	sl	Shannon Traditional Black
		Breakfast Pudding
4	sl	Shannon Traditional White
		Breakfast Pudding
4		Eggs
4	md	Size tomatoes
		Freshly ground pepper

Over low heat, saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note that Irish bacon is not cooked crisp hard. Place sausages in pan and cook untilbrown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot.

All the above items can also be broiled instead of being fried. Cook eggs to order.

~=*[ JJ ]*=-

From: Jj Judkins Date: 13 Mar 97 National Cooking Echo Ä

previous

next