Traditional Ulster Fry

Preheat your oven to 90 degrees Celsius (195 degrees Fahrenheit). Place a bare baking sheet inside to keep cooked ingredients warm as you work through the frying batches.

Heat a large frying pan over medium-low heat. Place the pork sausages in the pan and fry slowly for 12 to 15 minutes, turning occasionally until browned on all sides and cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit). Move the cooked sausages to the baking sheet in the oven.

Increase the heat to medium. Add the back bacon and black pudding slices to the hot pan. Fry the bacon for 3 to 4 minutes per side until the fat is rendered and edges are crisp. Fry the black pudding for 2 to 3 minutes per side until a crust forms. Transfer both to the warm oven.

In the residual meat fats, place the tomato halves cut-side down, alongside the whole mushrooms. Fry for 4 to 5 minutes undisturbed to develop a rich caramelization. Turn the mushrooms occasionally until tender. Transfer vegetables to the oven.

Ensure there is a generous coating of fat in the pan; if dry, add a small piece of lard or butter. Place the potato farls and soda bread farls into the pan. Fry for 2 to 3 minutes on each side until they absorb the savory drippings and develop a deep golden, crispy exterior. Transfer to the oven.

Crack the eggs into the pan, adding a touch more fat if required. Fry for 2 to 3 minutes. Baste the hot fat over the egg whites using a spoon to cook the tops while leaving the yolk runny. Remove from heat.

Retrieve the baking sheet from the oven. Arrange the warm sausages, bacon, black pudding, tomatoes, mushrooms, and fried breads on large warmed plates. Carefully slide the fried eggs onto the plates and serve immediately.