🥓 Breakfast for Dinner
Tonight’s dish is a breakfast fry-up. It has a twist: pork rashers grilled on the Weber Q+ instead of bacon. It also had eggs fried in butter, crispy potato gems, and a generous slice of black pudding. It’s rich, satisfying, and meaty.
🍳 The Recipe: A Breakfast Fry-Up for Dinner
Ingredients (Serves 1)
- Pork rashers (400 g at $AUD23/kg)
- 2 eggs
- 2 tbsp salted butter
- 4 slices of black pudding
- 1 cup potato gems (frozen)
- Beef fat
- Salt and pepper to taste
Equipment
- Weber Q+ barbecue grill
- Frying pan (cast iron preferred)
- Tongs and a spatula
- Baking tray (for potato gems)
- Plate and paper towel (for resting meat)
🔥 Methodology
- Prep the Weber Q+
Fire up the Weber Q+ and preheat to medium-high with the hotplate in place. You want a good sizzle when the rashers hit. - Cook the pork rashers
Lay the rashers on the hotplate and cook for 4–5 minutes on each side, until the fat renders and the edges crisp. Rest them on a paper towel-lined plate. - Potato gems
Cook the potato gems in the Weber Q+ with the lid closed for 20 minutes, turning halfway. You want them golden and crunchy. - Black pudding
Grill the black pudding slices on the Weber for 2–3 minutes each side. They should be warmed through with a slight crust. - Fry the eggs
In a hot pan, melt the butter and crack in the eggs. Fry until the whites are set but the yolks are still runny. Season with salt and pepper. - Plate up
Arrange the pork rashers, black pudding, potato gems, and eggs on a warm plate. Serve immediately.
🧠 Thoughts on the Meal
This dinner is delicious. The pork rashers bring fatty goodness, especially when grilled to perfection. The black pudding adds a deep, earthy richness that pairs with the egg yolk. Potato gems offer crunch; the eggs, fried in butter, are the glue that ties it all together.
Black pudding is not easy to find and not commonly eaten in Australia. I first tried it when I was in London for work many years ago. I was delighted to see my butcher stocked locally made black pudding.
It’s not light fare, but it’s deeply satisfying. Perfect for a night when you want comfort food.
📸 Photography Notes
For this shoot, I used a lightbox. The plate was on a white surface. I shot at a 45° angle to capture texture and depth.
This is a gallery of photographs, select one and scroll through the rest.
📚 Glossary
- Pork rashers: Thick slices of pork belly, often with skin and bone. Similar to American-style pork chops but fattier.
- Black pudding: A type of blood sausage made with pork blood, fat, and oatmeal. Popular in British and Irish breakfasts.
- Potato gems: Known elsewhere as tater tots. Small cylinders of grated potato, deep-fried or baked until crispy.
- Weber Q+: A popular Australian gas BBQ with heat control and versatility.
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