Rugby breakfast

Heathrow 2006: when Brian's flight was postponed & he checked into the hotel where 300+ pharmacists were having their annual conference...

Tomorrow morning at 6am there will be at least three bleary eyed people glued to the television at no 41.  There may be four or even five, but I can guarantee three.  90 minutes later either two will be ecstatic and one glum, or (please no!) one ecstatic and two rather resigned.

Tonight our great friends R (Irish) and her husband M (Welsh) have come over for dinner, bed & breakfast.  We arranged it rather rapidly this week while none of us were quite with it to put Friday night’s dinner together with Saturday morning’s game. The game.  Rugby World Cup 2011.  Ireland v Wales.  You lose, you’re gone.  That’s it.

It was Ireland’s superb win over Australia that set up this home nations clash. We’ve played Wales regularly, we’ve played Wales often and it’s been fairly even stevens in recent years.  I know where my heart is but I don’t know where my money is.

I’m trying to ignore the 6am start – its even earlier than the toddler gets up.  But to us Celts the call of rugby is strong and we will be there, in our pjs with steaming mugs of tea. And with such an early start we’ll be gagging for breakfast about half time.

So here is my rugby breakfast, an Irish/Welsh version of Pam Anderson‘s Easy Savoury Strata (from Perfect Recipes for Having People Over or as its known in our house Perfect Recipes for Hungover People*).

Post match update:

The final result of the rugby may not have met my expectations, but the strata exceeded them!

* When my sister offered to buy Pam’s book in the US where she lives, she misread the title on my email, and the book has been known as this ever since.

Pam Anderson's Easy Savoury Strata
  • 2 cups (480ml) single cream
  • 6 eggs
  • salt & pepper
  • 6-7 slices bread
  • 1 black pudding, sliced (Clonakilty brand recommended)
  • 1 leek, sliced
  • 4 scallions (spring onions), finely chopped
  • 150g grated cheese
  1. Whisk eggs, single cream, salt & pepper together.
  2. Gently fry the sliced leek in a little butter until soft.
  3. Fry your black pudding - Clonakilty often breaks up, this is grand, no need to worry.
  4. Butter a baking dish about three slices of bread wide - line the bottom with bread, tearing it as needed to fill the gaps.
  5. Scatter half of the leeks and black pudding over the bread, then half the scallions and cheese.
  6. Pour about a third of the egg/cream mixture over the bread.
  7. Repeat with the remaining bread, leeks, black pudding, scallions and cheese.
  8. Pour the rest of egg/cream mixture over the bread.
  9. Cover with cling film and put in the fridge overnight.
  10. Pre-heat your oven to 170 degrees C.
  11. Remove the cling film and cook the strata for 40 - 50 minutes.
  12. Pam recommends grilling for 5 minutes but we never mange that in the morning!
  13. Let stand for a bit before serving
If you're an earlier riser than me and make the strata just before cooking it, cover with cling film and weight it for about 15 minutes before cooking. It'll only need 40 minutes in the oven.

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2 Responses to Rugby breakfast

  1. I’m a fan of Clonakilty black pudding myself too. Here’s my review:

    • Nicola says:

      Clonakilty is definitely the best black pudding around – my parents bring a supply for me whenever they visit. It freezes really well too!


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