Irish Breakfast Rolls Recipes

Steps:

• Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount.
• Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour.
• Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time).
• Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands.
• Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour).
• Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces.
• Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes.
• Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned.
• Cool on a wire rack.

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
• Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
• Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
• Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
• Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.

Steps:

• Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
• Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
• When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.