March 12, 2019 | Posted by Elyse Tirrell
One thing that I can always expect when visiting my fiancé's (!!!) parents' home in Ireland, as soon as we arrive from Dublin airport, is a proper Irish breakfast. Also known as a "fry-up," this breakfast is complete with brown bread and Irish butter and endless pots of Barry's tea. There are poached eggs, mushrooms, roasted tomatoes, a selection of different Irish sausages, and Irish bacon (also known as rashers). It's such a warm and festive welcome after an overnight flight, and always a moment that I look forward to.
In honor of St. Patrick's Day, we are putting together a Brunch dish inspired by the flavors and ingredients that make up the Irish breakfast, and combining them into a sort of one pan meal. Roasted tomatoes are blended to create a simple sauce and green onions serve as a garnish and flavorful vinaigrette.
Serves: 6 to 8
Green Onion Vinaigrette
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced green onions (dark and pale green part only)
½ cup canola oil
½ teaspoon clover honey
1.Combine the vinegar, mustard, salt and pepper, green onions in a blender and blend until smooth. Add the oil, blend until emulsified, season with honey. 2.Scrape into bowl. Vinaigrette can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
Roasted Tomato Sauce
6 large plum tomatoes, halved lengthwise
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons cold Kerry Gold Herb & Garlic Butter, diced
1.Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Lay the tomatoes in an even layer, cut-side up on the pan and drizzle the top with the oil and season with salt and pepper.
2. Roast for 30 minutes, turn over and roast until very soft and most of their liquid has evaporated, about 45 minutes longer.
3. Transfer the tomatoes to a blender and blend until smooth. Pour the sauce into a medium sauté pan and cook until the color deepens, and the sauce thickens a bit more, about 10 minutes, stir in the butter. Cover and keep warm.
8 small yellow new potatoes, scrubbed
3 Irish breakfast sausages
3 slices Irish bacon
8 ounces cremini mushrooms, quartered (or halved if small)
Freshly ground black pepper
6 tablespoons Kerry Gold Herb & Garlic Butter, diced
12 large eggs
Sliced green onion, for garnish, optional
1.Put potatoes in a medium pot, cover by 2-inches with cold water and add 1 tablespoon salt. Bring to a boil and cook until a skewer inserted, meets with no resistance, 12 to 15 minutes. Drain well, transfer to a cutting board, let cool for 10 minutes then slice into ¼-inch thick slices.
2. Preheat the oven to 375 degrees F. Heat 1 tablespoon of canola oil in a large (12 inch) cast iron pan or nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown on all sides and just cooked through, about 8 minutes. Remove to a plate lined with paper towels. Let cool slightly then slice crosswise into ¼-inch thick slices.
3. Add the bacon to the pan in an even layer and cook until lightly golden brown on both sides and just cooked through, about 3 minutes per side. Remove plate lined with paper towels, let cool slightly. Cut into dice.
4. Add another tablespoon of oil to the pan and heat over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown and just cooked through, about 12 minutes. Add 2 tablespoons of the butter to the pan, season with salt and pepper and stir to combine. Transfer the mushroom to a bowl with a slotted spoon.
5. Add the potatoes to the pan in a single layer, season with salt and pepper and cook until lightly golden brown on both sides, about 2 minutes per side. Add the sausage evenly over the potatoes, then add the mushrooms over the sausage, then the bacon over the mushrooms.
6. Whisk the eggs in a large bowl until light and fluffy, season with salt and pepper. Pour the eggs over the potato mixture and dot the butter over the top of the eggs. Bake in the oven until puffed around the edges and almost set in the center (the pan will hold the heat and it will continue to cook a bit after you take it out an before you slice it) about 12 minutes. Remove and let sit 5 minutes before slicing. Also, great served at room temperature.
7. Spread some of the roasted tomato sauce onto a plate, top with a slice of the frittata and spoon some of the green onion vinaigrette over the top of the frittata. Garnish with sliced green onion, if desired.