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Full English breakfast bake
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450g chestnut mushrooms, cut into small wedges
400g cherry tomatoes, halved
227g pack Macsween Black Pudding, halved lengthways
4 tbsp vegetable oil
10 rashers smoked streaky bacon
300g Rankin Selection Irish Brown Soda Bread
150-200ml semi-skimmed milk
100ml double cream
100g mature cheddar, coarsely grated
6 salad onions, finely sliced
1. Preheat the oven to 220˚C, gas mark 7. Put the mushrooms, tomatoes and black pudding in a roasting tin in a single layer; season and drizzle over 2 tbsp oil. Lay the bacon on top, drizzle over another 1 tbsp oil and cook for 35-40 minutes, until the bacon is crisp and everything else has browned. Check halfway through cooking and keep an eye on the bacon towards the end.
2. Meanwhile, toast the soda bread in a toaster until light golden, then cut into 2cm pieces. Once the roasting tin ingredients are cooked, carefully pour any excess liquid from the tin into a measuring jug. Top up the liquid with milk to reach 300ml, then whisk in the eggs and cream. Season and stir in the cheese and salad onions.
3. Reduce the oven to 180˚C, gas mark 4. Grease a medium baking dish (about 20cm x 30cm) with the remaining 1 tbsp oil. Add the mushrooms, tomatoes and black pudding, broken into chunks, followed by the toast pieces. Chop the bacon into short lengths and scatter over the top, then pour over the egg mixture.
4. You can chill the dish overnight at this stage, if you’re making ahead of time. Bake for 25-30 minutes, until just set (it should have a very slight wobble in the centre). Serve straight away with some roasted tomatoes and your choice of condiments, if liked.
This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.