British & Irish Cuisine

Poached eggs with bacon or ham on an English muffin, topped with hollandaise sauce. Ingredients (Serves 2) For the Hollandaise Sauce: 3 large egg yolks 100 g unsalted butter, melted 1 tsp lemon juice Salt and cayenne pepper, to taste For the Eggs Benedict: 2 English muffins, split and toasted 4 slices Canadian bacon or back bacon 4 large eggs 1 tbsp white vinegar (for poaching eggs) Fresh chives or parsley, chopped (optional, for garnish) Preparation Prepare the Hollandaise S

Fried eggs, bacon, sausages, baked beans, grilled tomatoes, mushrooms, and toast. Ingredients (Serves 2) 4 sausages (pork or beef) 4 slices of back bacon 2–4 large eggs 100 g mushrooms, sliced 1–2 tomatoes, halved 150 g baked beans 2–4 slices of bread, for toast 2 tbsp butter or oil, for frying Salt and freshly ground black pepper, to taste Preparation Cook the sausages: Heat a frying pan over medium heat and cook sausages until browned and cooked through, about 10–12 minutes

Beer-battered fried fish served with thick-cut fries and tartar sauce. Ingredients (Serves 2–4) For the Fish: 400–500 g white fish fillets (cod, haddock, or pollock) 100 g all-purpose flour (for coating) 120 g all-purpose flour (for batter) 1 tsp baking powder 150 ml cold sparkling water Salt and freshly ground black pepper Vegetable oil, for deep frying For the Chips: 4 large potatoes, peeled and cut into thick fries Vegetable oil, for frying Salt, to taste Optional: Tartar

Smoked herring served with poached or fried eggs and buttered toast. Ingredients (Serves 2) 2 whole kippers (smoked herring), split and gutted 4 large eggs 2 tsp butter or oil Salt and freshly ground black pepper, to taste Optional: fresh parsley or lemon wedges for garnish Preparation Prepare the kippers: Rinse kippers under cold water and pat dry. Remove any remaining bones if necessary. Cook the kippers: Heat a frying pan over medium heat and add butter or oil. Place kippe