Irish Breakfast Loaf
Amazing way to create breakfast on the go from leftover Sunday fry!
Serves 12 slices|Takes 35 mins
500ml of natural yogurt
1 beaten egg
300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
4 cooked sausages
3 slices cooked ham or 4 rashers
6-8 pieces of cooked black pudding
8 sundried tomatoes, drained
2 tbsp. Chopped parsley
2 tbsp grated cheddar
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Pour in ⅓ of oat mixture in a greased or parchment lined 2lb loaf tin add in half the fry then next third of oat mixture and more fry then last dollops of oat mixture, sprinkle with the grated cheese and bake at 170°C for 25 minutes.
Lower temperature to 150°C and cook for a further 30 minutes. Allow to cool completely before slicing.
This is perfect to eat just as it is or even toast on a grill pan and top with more cheese, sundried tomatoes and parsley.