This is my version of Irish breakfast. Poached eggs and blood sausage. I brought a 2 quart Staub pot with me to Ireland—I had bought it years ago when I worked at Sur Le Table—and boiled water. After boiling, I took the pot off the burner and dropped in a guaranteed free range organic cruelty free egg. After about 5 minutes, this is the result; the center is nice and creamy and it makes a happy face when you cut into it with a fork. Yay! Oh, the other things on the plate are my new discovery: Black Pudding. It contains 36% pork blood. Oh yes. These come in a single sausage for 1.36 euro and you slice them up and fry them in a pan for 7 minutes. Now I know what Rachel Rey means when she says, “yum-o!” This stuff is awesome.
By the way, I did nothing to set up this shot. Irish breakfasts are naturally happy.