Lunchbreak: Irish breakfast from Lockwood Restaurant at the Palmer House

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Chef Stephen Henry

Lockwood Restaurant (at the Palmer House, a Hilton hotel)
17 E. Monroe Street
Chicago
(312) 917-3404
www.lockwoodrestaurant.com/

The traditional Irish breakfast will be available on March 12th.

Other specials and festivities run March 12-17.

 

Irish Breakfast

Ingredients
2 each – Irish sausage (bangers)
2 pieces – Black pudding
2 pieces – White pudding
2 pieces – Rashers of bacon
3 oz – Bachelor’s Guinness baked beans
6 ea, cut in quarters – Medium button mushrooms
1, cut in half – Roma Tomato
1 tsp – Fresh parsley
1/2 tsp – Fresh Thyme
2 slivers – Fresh Garlic
2 whole – Fresh eggs
2 slices – Irish soda bread
3 ea – Fingerling potatoes, crushed
1/8 cup – canola or vegetable oil
1 tsp - Butter
Pinch – Salt
Pinch – Pepper

Directions:
In a hot pan saute the sausage, bacon, pudding until thoroughly cooked and they have reached a temperature of 165 degrees. Remove from pan, place on a paper towel to drain and set aside in a warm place. In the same pan, add half of the amounts for garlic, thyme, parsley, and potatoes saute until golden brown and crisp, add salt & pepper to taste. Place in a small bowl, set aside and keep warm. In the same pan add one tsp of olive oil, mushrooms, and the remaining thyme, parsley, & garlic. Saute until golden brown. Then add the tomato and season with salt & pepper to taste. In a 8in skillet, over medium heat add butter. Then break the eggs and saute sunny side up. While the eggs are cooking arrange ingredients neatly on plate & place soda bread in toaster.

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