The Full Twimii
Every so often a full Irish breakfast really hits the spot. It’s filling and full of great savoury flavours. Great after a good swim or a hike. It’s that kind of breakfast.
The full twimii is a slightly healthier version of a traditional full Irish breakfast. But really this is just how I make it. I grill the sausages, rashers, black and white pudding – because that is how I had it growing up so that’s how I like it. I never thought much of the grilled tomatoes but I love bruschetta for breakfast – my preferred option for the tomatoes here. And I think that’s what makes this slightly healthier than the traditional version. I’ve actually no idea if it does – it’s just how I like it.
I don’t add beans – because I never did. Beans on toast can be a great breakfast all on their own. Obviously, I use gluten-free sausages and gluten-free black and white pudding These are easy to find now. And I opt for rashers (bacon) that have less fat.
The mushrooms are here are fried in garlic and a little olive oil. Another option is to peel and destalk large Portobello mushrooms, add a little crushed garlic to the gills, season, drizzle with a little extra virgin olive oil and grill with the meat.
The way I make the scrambled eggs may surprise you, I microwave them. It’s just so quick.
And for a nice refreshing accompaniment, a freshly squeezed glass of grapefruit juice.
There isn’t one definitive recipe for a full Irish breakfast. Some people say it has to have hash browns, for instance. They are very yummy and satisfying. And you can find good gluten-free versions of everything these days.
Will the full twimii be the full Irish you like the best? Only one way to find out.
For the quantities in the recipe, I decided it was best to say what the minimum amount for 1 person would be. So I think you’d want as least 2 sausages, so I’ve written 2+ sausages.
I think this is the clearest way to write it. Might help for multiply it up? But if you are, you don’t need 1 clove of garlic per person. And I’m stingy with the pudding slices – because the packs are often small. Also some people won’t eat it. I like at least 2 slices of each myself.
Ingredients
- 2+ gluten-free sausages
- 2+ rashers, bacon
- 1+ slice of black pudding
- 1+ slice of white pudding
- 2+ mushrooms, sliced
- 3+ cherry tomatoes
- 1+ slice of gluten-free bread
- 1 clove of garlic
- extra virgin olive oil
- 1 egg
- whole milk, or oat or soya for non-dairy
- salt & freshly ground black pepper
- 2 ripe grapefruits, juiced
- parsley, for optional garnish
Instructions
- Toast the bread. Peel and halve the garlic clove and rub some over the top of the toast. Drizzle over some extra virgin olive oil. Quarter the cherry tomatoes, sprinkle with a little salt and layer on top of the toast. Sprinkle over a little parsley, if using.
- Heat a little extra virgin olive oil in a frying pan. Add in the sliced mushrooms. Grate in the garlic halves. Sprinkle with salt and freshly ground black pepper. Stir around well. Then stir every once in a while so that all the slices get well fried. When done turn off the heat.
- You could fry the scrambled egg but I like to do them in the microwave. Crack the egg(s) into a bowl. Add in a nice splash of milk, and a sprinkling of salt and pepper. Beat together well. Heat in the microwave on high for 30 seconds. Beat again. Repeat until the egg is nicely scrambled.
- Arrange the bruschetta, sausages, rashers, pudding, mushroom and egg on a plate. Serve with a glass of freshly squeezed grapefruit juice.
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