Keto-Friendly Irish Breakfast: A Cinematic Gourmet Experience

Allergens

Eggs, Bacon (contains pork)

Ingredients

• 8 large eggs
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 large onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• 4 bacon strips
• 2 cups black pudding, cooked and sliced (gluten
• free)
• 2 cups white pudding, cooked and sliced (gluten
• free)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent.
2. Stir in the kale and cook for 3 minutes or until wilted.
3. Add the mushrooms and cherry tomatoes to the skillet, stirring occasionally, and cook for another 4 minutes.
4. While the vegetables are cooking, prepare the black and white puddings according to package instructions. Slice them into thick rounds.
5. In a separate pan, cook the bacon until crispy and set aside.
6. Fry the eggs to your desired preference.
7. Assemble the keto friendly Irish breakfast on individual plates: arrange a bed of sautéed vegetables, followed by slices of black and white pudding, then crispy bacon and finally, top with fried eggs.
8. Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The key to this dish is balancing the rich flavors of the puddings with the freshness of the vegetables, while the eggs add a touch of luxury.

Notes

Ensure that all ingredients are gluten-free if following a strict keto diet.