Soda bread, eggs, bacon and fried potatoes
A delicious recipe that will become a family favourite.
- 225g/8oz plain wholemeal flour
- 100g/4oz plain white flour
- 50g/2oz medium oatmeal
- 7.5ml/ 1 1/2 tsp bicarbonate of soda
- 7.5ml/ 1 1/2 tsp cream of tartar
- 2.5ml/ 1/2 tsp salt
- 50g/2oz butter
- 200ml/ 7floz carton buttermilk or natural yoghurt
- a little milk for glazing
- 45ml/3tbsp vegetable oil
- 175g/6oz new potatoes, sliced
- dash of vinegar
- 4 large British Lion eggs
- 4 rashers middle back bacon
- 4 tomatoes, halved
- Preheat the oven to 200C/Gas Mark 6. Place the flours, oatmeal, soda, tartar and salt in a large bowl. Rub in the butter. Add the buttermilk and mix to a firm dough.
- Lightly knead the dough on a floured surface then shape into a 18cm/7in round loaf shape. Brush with the milk and sprinkle over a little extra flour or oatmeal if liked. Bake for 30-35 mins or until golden brown and risen - the loaf should sound hollow when tapped on the base. Cool slightly before cutting into wedges.
- Heat the oil in a frying pan, add the potatoes and fry for 4-5 mins, stirring occasionally until golden on both sides. Grill or fry the bacon and tomatoes to your liking.
- To poach the eggs: fill a non-stick frying pan with water, add a dash of vinegar and a pinch of salt and bring to the boil. When the water is simmering, carefully crack in the eggs, reduce the heat and poach for 2-3 mins or cooked to you liking. Serve the poached egg on top of buttered soda bread with the bacon, tomatoes and potatoes to accompany.