(serves four lucky moth­erf**kers)

The Irish Times - Friday - The Ticket - - Film - by Aoife Mcel­wain


Quentin Tarantino’s clas­sic Pulp Fic­tion has wooed (and con­fused) mil­lions with its baf­fling non-lin­ear sto­ry­line and bad-ass char­ac­ters.


Mob hench­men Jules (Sa­muel L Jack­son) and Vin­cent (John Tra­volta) walk un­in­vited into an apart­ment, in­ter­rupt­ing the break­fast of the three un­lucky souls clearly in over their heads. As the three fidgit and won­der how they’re go­ing to sur­vive the sit­u­a­tion, Jules no­tices their break­fast – ham­burg­ers from Big Kahuna Burger. See­ing as he “can’t usu­ally eat ’em cause my girl­friend’s a veg­e­tar­ian”, Jules tucks in with rel­ish be­fore he and Vin­cent strike down their prey with great vengeance.


While the pres­ence of ham­burg­ers for break­fast may or may not have prompted Jules’s fu­ri­ous anger, the in­gre­di­ents of a fry-up work re­mark­ably well in a ham­burger. This week, chomp down on The Break­fast Burger as you re-watch Tarantino’s 1994 mas­ter­piece.


olive oil 4 good-qual­ity beef burg­ers from your favourite lo­cal butcher (we got ours in En­nis Butch­ers in Rialto, Dublin 8) 4 grilled rash­ers of streaky smoked ba­con 4 thin slices of good-qual­ity black pud­ding 4 free-range eggs 4 break­fast muffins or soft white rolls Tomato rel­ish


Heat a large fry­ing pan over a high heat. Driz­zle with olive oil and cook the burg­ers. Fry for three min­utes on one side, then turn down the heat and cook for a fur­ther five min­utes. Flip them and do the same on the other side.

Mean­while, fry the ba­con and black pud­ding in a smaller fry­ing pan with a lit­tle olive oil. Cook for four to five min­utes on each side, un­til the ba­con is nicely browned and the black pud­ding is siz­zling. Re­move ev­ery­thing from the pan, cut the ba­con in half and set aside on kitchen pa­per towel to ab­sorb some of the ex­cess fat.

Once the burg­ers are cooked through, re­move them from the fry­ing pan and place in a hot oven to keep warm.

Mean­while, toast your break­fast muffins or white rolls. In the fry­ing pan you used to cook the ba­con, gen­tly fry your eggs un­til cooked to your lik­ing.

Now you can start as­sem­bling your burg­ers. Put the burger on top of one half of the toasted muf­fin and pile it high with the fried egg, ba­con and black pud­ding slices. Top with a gen­er­ous dol­lop of tomato rel­ish and the other half of the toasted break­fast muf­fin. En­joy this most in­dul­gent of ham­burg­ers with a crisp green salad on the side, to min­imise some of the guilt. As Jules him­self said . . .

“Mmmm-mmmm. That is a tasty burger.”

Aoife McEl­wain is a film fan and food writer. Her blog can be found at ican­has­cook.word­press.com

“Ham­burg­ers. The cor­ner­stone of any

nu­tri­tious break­fast”

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