- Buttered toast or sliced brown bread
- Plenty of tea
- Tomato ketchup or brown sauce, if desired
- To serve
- Salt and black pepper
- 3tbsp milk
- 6 SPAR large eggs
- 4 Glenmu00f3r rashers, chopped
- 2 slices of Glenmu00f3r white pudding
- 2 slices of Glenmu00f3r black pudding
- 4 Glenmu00f3r sausages
- 3tbsp olive oil
1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Heat one tablespoon of oil in a large ovenproof pan over a medium-high heat and cook the sausages for 6-8 minutes until browned all over and cooked throughout. Transfer to a chopping board.
3. Heat another tablespoon of oil in the same pan and add the puddings and chopped rashers. Cook for 5-6 minutes or until the puddings are cooked through and the bacon is golden and crisp.
4. Transfer the pudding to the chopping board with the sausages. Chop the sausages into small chunks and crumble the pudding slices. Return to the pan with the bacon and turn the heat to medium-low.
5. In a jug, beat the eggs together with the milk and some salt and pepper.
6. Pour the egg mixture into the pan over the full Irish ingredients.
7. Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly.
8. Transfer to the oven and cook for 8-10 minutes or until the frittata is set.
9. Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature with toast or brown bread and a fresh pot of tea.
