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Ulster Fry Bap

The Quirky Foodster Team

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10 minutes
Prep
15 minutes
Cook

Ingredients

  • 2 soft baps (bread rolls), split
  • 2 sausages
  • 2 rashers bacon
  • 2 eggs
  • 2 slices soda farl or potato farl
  • 1 tbsp butter
  • Brown sauce or ketchup, to serve

Method

  1. Fry the sausages over medium heat for 10–12 minutes until browned and cooked through.
  2. Add the bacon rashers and cook for 2–3 minutes per side until crisp.
  3. Fry the soda farl or potato farl slices in a little butter until golden on both sides.
  4. Fry the eggs to your liking in the same pan.
  5. Butter the baps and layer in the sausage, bacon, farl and fried egg.
  6. Add a squeeze of brown sauce or ketchup and serve immediately while hot.

Introduction: A portable take on the Ulster Fry, this sandwich packs sausage, bacon, egg and a slice of soda farl into a soft bap, a popular grab-and-go breakfast from Belfast cafés and food vans.

Cultural Background: A portable take on the Ulster Fry, this sandwich packs sausage, bacon, egg and a slice of soda farl into a soft bap, a popular grab-and-go breakfast from Belfast cafés and food vans.

Tips: Cook the components in order of longest to shortest cooking time so everything is hot and ready together.

Variations: Some versions add a slice of white pudding for an even heartier sandwich. Not authentically vegetarian; a vegetarian version can use plant-based sausages and omit the bacon.

Storage: Best assembled and eaten immediately; not suited to storage.

Reheating: Not applicable if freshly assembled.

Nutrition: Per serving (approx.): 520 kcal, 30g fat, 38g carbohydrate, 26g protein.

FAQs:

Q: What is a soda farl?

A: A quartered, griddled piece of Irish soda bread, a classic component of the Ulster Fry.

Q: Can I make this ahead for a packed lunch?

A: It's best eaten fresh and hot, though components can be prepped the night before and assembled quickly in the morning.

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