Ulster Fry

I have been to Belfast a number of times, including most recently this past September. No trip to the Northern Irish capital city would be complete without tasting a traditional Ulster Fry. Thankfully, they are readily available just about everywhere – from restaurants and pubs to corner stores and gas stations – any time of the day. Many claim that it is the perfect cure for a hangover, while others call it “a heart-attack on a plate.” Still, do yourself the flavour favour – just don’t tell your cardiologist.

Ingredients

2 thick bacon slices
2 sausages
1 vegetable roll (sausage meat mixed with scallions)
2 small tomatoes
4 mushrooms
2 large eggs
1 soda farl (flat version of soda bread)
2 potato farls (Irish potato bread)

Instructions

Slice tomatoes in half, place in low heat frying pan with a little oil. Drop vegetable roll and sausages into frying pan and cook on low heat. Slice mushrooms in half and pop into frying pan. Place bacon under a medium-heat grill. Move tomatoes under grill with bacon. Slice soda farls in half through the middle, exposing the inner bread. Cut potato farls in half, to create triangles. Remove sausage, vegetable roll and mushrooms from frying pan. Keep warm under the grill. Crack eggs into frying pan and cook gently. Remove eggs once cooked. Add more oil to pan and turn heat to high. When hot, but not smoking, add potato and soda farls to pan. Turn constantly to cook evenly. Remove when golden brown. Serve immediately