Belfast Breakfast Bruschetta

Ulster meets Italy with this recipe. Italian sourdough bruschetta topped with Irish bacon, black pudding, tomato mushroom and an egg. Perfect for weekend brunch.
Course: Breakfast
Servings: 1


  • Oven
  • Knife


  • 1 Slice Sourdough Bread
  • 2 tbsp Olive Oil Plus extra for frying bacon
  • 2 Slices Bacon Smoked
  • 2 Slices Black Pudding Sliced to 1 cm thickness
  • Mushrooms Sliced thinly
  • 1 Large Egg Fried or Poached to your liking
  • 1 tbsp Basil Pesto


  • Preheat oven to 200°C. 
  • Spread olive oil on both sides of the sourdough bread. Add to a baking sheet and bake for 3-5 minutes flip over and heat for a further 3-5 minutes. While your sourdough is in the oven add some oil to a pan over medium to high heat, when the oil is hot, fry mushrooms, bacon, and black pudding until thoroughly cooked through. Remove from the pan and set aside.
  • Return the pan to the heat and fry sliced tomatoes on one side for 1 minute then flip over to fry for a further minute, then remove and set aside.
  • Either fry or poach an egg to top your bruschetta. For tips on how to poach an egg visit when the egg is done to your liking begin to assemble your bruschetta.
  • Top the sourdough with bacon, then sliced tomato, black pudding, mushrooms and egg. Garnish with pesto and serve immediately. Buon appetito!