🥓 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Plate up
   Arrange the pork rashers, black pudding, potato gems, and eggs on a warm plate. Serve immediately.

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🧠 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.

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📸 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.

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📚 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.

Morning walk

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