Dublin Doorsteps

What goes in (serves 2)
4 slices of Johnston Mooney & O’Brien Doorsteps thick sliced bread
2 Irish farm eggs, lightly whisked
5 tbsp/75ml double cream
30g/1oz Irish butter
30g/1oz Dubliner cheddar cheese, sliced

How you cook them up
Whisk the eggs and cream together then melt the butter in a non-stick frying pan. Splodge the bread slices into the egg and cream mixture, one by one, so they soak it all up then lay two in the base of the pan. While they’re sizzling, chuck the sliced cheddar on them and top each with the remaining two eggy bread slices.

Fry the bread on both sides until crisp and golden and the cheese in the centre has melted. Serve them up.

Ireland’s Eye

What goes in (serves 6)
6 slices of Johnston Mooney & O’Brien Toastie bread
6 Irish farm eggs
A little bit of Irish butter or margarine
A few shakes of salt & pepper

How you cook them up
Butter the bread slices on both sides. Then cut a circle in the middle of each slice – roughly 2 inches in diameter – using a cookie cutter or small glass. Plonk the buttered bread slices on a non-stick griddle pan, preheated over medium heat. Set the circles of buttery bread left over aside.

Drop a bit of butter in the hole in the middle of the bread until it melts then gently crack your eggs and drop them onto the butter. When the eggs begin to set around the edge of the hole, carefully flip each of the slices. Easy does it! Continue cooking until the eggs are just to your liking – hard, soft or medium.

Those buttered bread circles you cut out and set aside can now be used to dip into the yolk!

The Nutty Doorsteps Club

What goes in (serves 1)
3 Johnston Mooney & O’Brien Nutty Doorsteps
Roast turkey slices
2-3 slices of streaky bacon
3 slices of tomatoes Some fresh lettuce leaves
Mayonnaise
Tomato Relish

How you cook it up
Toast the bread in a toaster. To make a double-decker club: arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste.

Place 2 slices of bacon over the tomatoes (broken to fit neatly if necessary) and top with some of the turkey and tomato relish. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.

Pin the sandwich’s layers together by piercing them with cocktail sticks through the top bread slice and cut diagonally, into 4 triangular pieces (each piece should be secured in the centre with a pick to hold together). Serve with a bag of crisps and fruit juice.

Perfect everytime!

Butterkrust bread & butter pud

What goes in (serves 6)
For the bread and butter pudding:
1 egg yolk
100ml/3½fl oz double cream
Butter, for greasing
100g/3½oz Johnston Mooney & O’Brien Butterkrust cut into triangles and with the crusts hacked off
40g sultanas
Icing sugar, for dusting

For the toffee sauce:
4 tbsp Irish butter
4 tbsp soft brown sugar
50ml/2fl oz double cream

How you cook it up
Preheat your oven to 200C/400F/Gas 6. In a bowl, mix the egg yolk with the cream then layer a greased, ovenproof dish with the bread. Slosh the egg/cream mixture over the bread. Set aside and let it soak in.

For the toffee sauce, heat the butter and sugar together in a pan for 4 minutes or until golden. Chuck in the cream and take off the heat. Pour this mixture over the pudding, sprinkle the sultanas on top and then place the whole lot into the oven for 8 minutes. Serve the pud on a plate with a dusting of icing sugar to make it look a bit fancy.

Irish toast

What goes in (serves 1)
1 slice Johnston Mooney & O’Brien Toastie bread
1 egg, beaten
25g/1oz Irish butter or margarine
2 tbsp icing sugar
1 orange, peeled and sliced
Honey, for drizzling
Fresh mint leaves, to make it look posh
Double cream, lightly whipped, to serve

How you cook it up
Dip the bread into the beaten egg until it’s well and truly plastered in it. Melt the butter in a frying pan, add the eggy bread and fry for 1-2 minutes on both sides, or until it looks lightly golden all over.

Sprinkle half the icing sugar over one side then flip it over to fry for 1-2 more minutes, or until golden-brown.

Sprinkle over the rest of the icing sugar and flip the toast over again and fry for 1-2 minutes, or until the toast is dizzy from all the flipping and golden-brown all over.

Pile the Irish toast onto a serving plate then top with the orange slices, drizzle over the honey and garnish with the mint leaves. Serve with a big dollop of double cream on the side. Delicious!

Bundys time

What goes in (serves 1)
1 Johnston Mooney & O’Brien Bundys Sesame Bun
1 grilled home-made beef burger
2 slices of cheddar cheese
2 slices of tomatoes
2 slices of onion
Some fresh iceberg lettuce
Tomato ketchup, mayonnaise and a little of mustard for an extra kick

How you cook it up
Preheat your oven to 200C/400F/Gas 6. Grill or fry a home-made beef burger with some chopped onions until fully cooked and the onions are soft and buttery.

Warm a sesame burger bun (and a serving plate) in the oven for 5 mins.

Layer the bottom half of bun with you favorite sliced cheese, a squeeze of ketchup, some fried onions, the fresh hot burger and top off with lettuce, sliced tomato and a generous spread of mayonnaise. Add a little mustard for an extra taste kick.

Delicious!