📝 About This Recipe
More than just a meal, the Full Irish Breakfast is a legendary culinary tradition designed to fuel a long day on the farm. This hearty spread features a symphony of textures and salty, savory flavors, anchored by the iconic duo of black and white puddings and thick-cut back bacon. It is the ultimate comfort food, celebrating the rich agricultural heritage of Ireland with every sizzling bite.
🥗 Ingredients
The Meats
- 4 slices Irish Back Bacon (Rashers) (thick-cut, unsmoked if possible)
- 4 pieces Irish Pork Sausages (Bangers) (high-quality, high meat content)
- 4 rounds Black Pudding (sliced 1/2 inch thick)
- 4 rounds White Pudding (sliced 1/2 inch thick)
Vegetables and Sides
- 2-4 pieces Large Eggs (fresh, free-range)
- 1 can Canned Baked Beans (8 oz, preferably Heinz brand for authenticity)
- 1 cup Button Mushrooms (cleaned and halved)
- 1 large Tomato (halved crosswise)
- 2-4 slices Irish Soda Bread (thickly sliced)
Fats and Seasoning
- 2 tablespoons Irish Salted Butter (Kerrygold is recommended)
- 1 tablespoon Vegetable Oil (for frying)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 200°F (95°C). This is essential for keeping the various components warm as you cook them in batches.
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2
Place a large cast-iron skillet or heavy-based frying pan over medium-low heat. Add a small amount of oil if the pan isn't non-stick.
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3
Add the pork sausages to the pan. Cook slowly for about 10-12 minutes, turning frequently until they are golden brown and cooked through. Move them to a heatproof dish and place in the oven.
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4
Increase the heat to medium. Add the bacon rashers to the skillet. Fry for 3-4 minutes per side until the edges are crispy but the meat remains tender. Transfer to the oven.
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5
In the same pan, utilizing the rendered bacon fat, add the black and white pudding slices. Fry for 2-3 minutes per side until they develop a slightly crisp crust. Move to the oven.
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6
Place the tomato halves (cut-side down) and the halved mushrooms into the pan. Season with salt and pepper. Cook for 4-5 minutes until the tomatoes are softened and caramelized and the mushrooms are browned. Move to the oven.
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7
Empty the baked beans into a small saucepan and heat over medium-low heat, stirring occasionally. Keep them at a gentle simmer; do not boil.
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8
Wipe the skillet clean if there are burnt bits, add a knob of butter, and toast the soda bread slices until golden on both sides. Alternatively, use a toaster and spread generously with Irish butter.
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9
Finally, fry the eggs. Add a little more butter or oil to the pan. Crack the eggs gently into the skillet and cook until the whites are set but the yolks remain runny (sunny-side up). Season with a pinch of salt.
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10
To assemble, place two sausages, two rashers, and two slices of each pudding on each plate. Add a scoop of beans, a tomato half, and the mushrooms.
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11
Slide the fried eggs onto the plate and serve immediately with the warm soda bread on the side.
💡 Chef's Tips
Always use high-quality Irish butter like Kerrygold; the higher fat content makes a massive difference in flavor. Don't rush the sausages; cooking them slowly ensures they don't burst their skins while staying juicy inside. If you can't find Irish back bacon, use thick-cut Canadian bacon rather than American streaky bacon for a more authentic texture. Keep your plates in the warming oven for a few minutes before serving so the food stays hot while you eat. Use the same pan for as many ingredients as possible to allow the flavors to meld, but wipe away excess burnt bits between stages.
🍽️ Serving Suggestions
Serve with a steaming mug of strong Irish breakfast tea (like Barry's or Lyon's) with a splash of milk. A side of HP Brown Sauce is the traditional condiment of choice for the meats. For a boozy brunch, pair with a well-chilled Guinness or a spicy Bloody Mary. Provide extra Irish salted butter on the table for the soda bread. Freshly squeezed orange juice provides a bright acidity that cuts through the richness of the meats.