Full Irish Salad

8 Aug

This recipe caught my eye a while ago due to the fact that it was able to combine a usually not so healthy full Irish fry with a crisp salad. I am not a fan of a big greasy fry, to be honest but this seemed like the perfect alternative. I am now so glad I tried it because you can get the beautiful tastes of the bacon and sausages(not covered in fat) and the leafy salad balances it out perfectly.

Bursting with flavor, this easy recipe with a fun twist is a definite must try for all pork lovers(and pork converts) who are searching for a lighter and healthier way to enjoy their bacon and sausages.

Full Irish Salad (Serves 4)

20 cherry tomatoes( preferably red and yellow)

250g bottom mushrooms, halved

8 slices of bacon, rolled into coils around 2 fingers

4 large good quality pork sausages

1/2tbsp olive oil

4 eggs

3-4tbsp sunflower oil

100g salad leaves

1 tin of sweetcorn, drained

1/2 orange pepper, diced

1/2 small red onion, finely chopped

2 thin diagonal baguette slices, toasted

drizzle of salad dressing

  • Preheat oven to 200ºc/375ºf.
  • In a medium baking dish, add the cherry tomatoes and mushrooms, toss with the olive oil and season to taste.
  • Lay the sausages and bacon coils on top and bake in the oven for 35mins until the meat is cooked through, turning the meat halfway.
  • Divide the salad leaves, sweetcorn, pepper and onion evenly between four plates. Place 2 toasted baguette slices on top of each salad.
  • About 10mins before the bacon and sausages are ready, add the sunflower oil to a non stick frying pan and put over a medium high heat. Crack the 4 eggs into the pan and while tilting the pan spoon the excess hot oil over eggs. Repeat until the eggs are cooked to your liking. Place each egg on 1 of the baguette slices on each plate.
  • When the meat is done top each salad with 1 sliced sausage, 2 bacon coils and some of the tomatoes and mushrooms.
  • You can drizzle over some of your favorite dressing and give it a sprinkle of salt and pepper.
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