RASHERS, EGG, SAUSAGE AND TOMATO
Some people call them rashers, others say bacon. At home in my County Wexford we always called them back rashers. They had plenty of lean meat. When we fried eggs at home we would always prick the yolk with a fork to spread it out over the egg white. When the egg was set we would turn it over and fry the other side for an extra minute or so. Most city people fry the egg in a few teaspoonfuls of fat, taking care not to break the yolk. When the egg white is set they spoon the fat over the yolk until the yolk is firm. This makes for a richer appearance. I find myself using both methods.

Most children love sausages. When we were young my sisters and I would get up at about eight on a Sunday morning when all the other members of the family had gone to Mass. We had the house to ourselves and could prepare our breakfast in our own way. One of us would go out to the dairy for the milk and butter. Another would set the table and the oldest of the three would put the big black heavy pan on the cooker. There was always plenty of fat in the pan. We cooked six sausages until they were golden brown all over, and served them up with plenty of fat from the pan, and with slices of mother's soda bread spread thickly with butter.

Serves:	1
Preparation time:	5 minutes
Cooking time:	8-10 minutes
Ingredients:	2 slices of bacon, rinds removed if necessary
	2 sausages
	fried egg(s)
	1 tomato, sliced in half
	finely chopped parsley (optional)

Method: Preheat the grill to maximum. Set the rashers and sausages under the grill. Cook rashers until as crisp as desired on both sides (4-5 minutes on each side). Cook sausages until golden brown all over, making sure to cook on all sides. Place tomato halves on grill after turning rashers onto the second side. Fry the egg and set it in the centre of the plate; arrange rashers, sausages and tomato around the edge. Garnish, if you like, with finely chopped parsley. To vary: Fry the rashers and sausages. If frying, cooking will ideally be done a bit more slowly. The best way is to begin by putting the rashers or sausages onto a cold lightly greased frying pan over a gentle heat. As the fat is released from the rashers or sausages, gradually increase the heat.

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From The Irish Country Kitchen by Mary Kinsella. Click here for more information on the book.

Further reading:
A Little Irish Cookbook by John Murphy. Click here for more information.

Click here A Little Irish Cookbook to buy the book from Amazon.com or here to buy the Appletree Press book from Amazon.co.uk. For more information of the Appletree Press title, click on: A Little Irish Cookbook.

Also from Appletree: A Little Book of Irish Baking. Click here to buy from Amazon.com, or here, for more information

And: The Irish Kitchen. Click here to buy from Amazon.com, here to get it from Amazon.co.uk, or here, for more information.

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