Irish breakfast

Name: Irish breakfast
Yield: 2
Ingredients: 2 tbs extra virgin olive oil; 40g butter; 2 (about 250g) cured chorizo, sliced 5mm thick diagonally; 2 eggs; ½ sourdough baguette, sliced 3mm thick diagonally; ½ garlic clove; ½ cup (100g) pearl barley, cooked according to packet instructions; Juice of ½ a lemon; 4 slices prosciutto; 1 cup watercress sprigs; Torn flat-leaf parsley leaves; Lemon wedges

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https://healthimprovements.info/recipes/irish-breakfast/3587pwcb — Irish breakfast

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Mar 03, 2019

“This version of a full Irish includes barley, a national staple, which soaks up the pan juices of the chorizo, a spicy substitute for the typical black pudding” – Colin Fassnidge

2 tbs extra virgin olive oil
40g butter
2 (about 250g) cured chorizo, sliced 5mm thick diagonally
2 eggs
½ sourdough baguette, sliced 3mm thick diagonally
½ garlic clove
½ cup (100g) pearl barley, cooked according to packet instructions
Juice of ½ a lemon
4 slices prosciutto
1 cup watercress sprigs

To serve

Torn flat-leaf parsley leaves
Lemon wedges

Method

1.

Heat olive oil and butter in a large frying pan over medium heat. Add chorizo and cook, turning once, for 5 minutes or until browned. Transfer to a plate and loosely cover with foil to keep warm, reserving the cooking juices in the pan. In the same pan, fry the eggs sunny-side up for 4 minutes or until whites are firm. Transfer eggs to a plate and loosely cover with foil. Fry the sourdough slices in the pan for 2 minutes each side or until crisp and golden, then gently rub with cut side of garlic. Place on a plate lined with paper towel. Add cooked pearl barley to pan, stir to coat with cooking juices and warm through, then stir in the lemon juice.
2.

Divide barley, chorizo, eggs and fried bread between warmed plates, top with prosciutto, watercress and parsley, season and serve with lemon wedges.

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