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  1. Add one pat of Irish Butter to a frying pan. Fry breakfast sausage and black pudding until browned.
  2. Remove from pan, then fry bacon slices.
  3. Remove bacon from pan, but leave grease in to fry mushrooms and tomatoes.
  4. Cut tomatoes into quarters and mushrooms into halves.
  5. Add pat of Irish Butter to frying pan, and fry tomato and mushroom until browned and soft.
  6. Chop bacon, breakfast sausage, and black pudding and combine in a bowl with tomato and mushroom.
  7. Combine eggs, water, pinch of salt, and pinch of pepper in a bowl and beat until blended.
  8. Place remaining pat of butter in pan until melted. Pour egg mixture into pan to begin cooking.
  9. Once no visible egg liquid remains, place bowl of filling on one half of the pan and fold over omelet. Immediately plate and serve!