O'Neills Full Irish Traybake

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4
  • 4 O’Neills Pork Sausages
  • 100g O’Neills Black Pudding, sliced
  • 100g O’Neills White Pudding, sliced
  • 4 slices O’Neills Dry Cured Back Rashers
  • 500g Baby Potatoes, cooked
  • 125g Cherry Tomatoes on the vine
  • 4 Free Range Eggs
  • 4 Slices Sourdough or Crusty Bread, to serve
  • Sea Salt & Freshly Ground Black Pepper
  1. Preheat the oven to 200°C/350°F/Gas Mark 4.
  2. Place the potatoes on the tray, gently smash with the back of a spoon and add to the roasting tray, drizzle with oil and salt and then add the sausages (no need to salt the sausages).
  3. Cook for 15 minutes turning halfway through. Next, turn the oven down to 180, add the O’Neills Dry Cure Back Rashers and tomatoes and pudding to the tray and return to the oven for 10 minutes.
  4. Make 4 gaps and crack an egg into each – grind on black pepper on the eggs. Bake for 5 mins or until the eggs are set but the yolks are still runny.
  5. Bring to the table and serve with Fresh Sourdough or Crusty Bread