An Irish breakfast with a selection of Penny Loaves

Classic Irish Fry

It’s hard to go wrong with the Classic Irish Fry, but Penny Loaves bring it to the next level!


Buttermilk Penny Loaf Pack

8 sausages

8 rashers of bacon

4 -5 small ripe tomatoes

4 thick slice of black pudding

4 thick slices of white pudding

4 large eggs

Parsley to garnish

Salt and Pepper

  • Heat the frying pan over a low heat and brush sparingly with light olive oil.
  • Cook the sausages first. Add the sausages to the hot  pan and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before adding the puddings and tomatoes to the pan
  • For the tomatoes, cut the tomatoes across the centre and with a small, sharp knife remove the green ‘eye’. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
  • For the black and white pudding, cut the black pudding into 3-4 slices and remove the casing. Place on the pan and cook for 1½-2 minutes each side until slightly crispy. Remove from the pan and keep warm in a low oven.
  • Place the bacon straight on to the pan and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
  • For the fried eggs, break the egg straight into the pan then add a good knob of butter and lightly baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a spatula to a warm plate.
  • Slice the penny loaves vertically into 3 cm slices and finally fry lightly in the pan for 2 minutes each side. Add the Penny Loaf toasts to a warm plate with the rest of the ingredients with some parsley as garnish.


Back to Inspire

Table with plates and bowls full of Penny Loaves

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