Full Irish Breakfast

Votes: 3

Time: 25 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 829, total fat 49 G., saturated fats 20 G., proteins 46 G., carbohydrates 56 G., fiber 9 G., cholesterol 497 mg, sodium 2248 mg, sugar 22 G.

When the Irish call their breakfast a full breakfast, they're not kidding. This recipe features all the traditional components of a full Irish breakfast, but if that's too much for you, you can choose just a few combinations. Irish bacon is leaner than American bacon. But you can also substitute the leanest option – Canadian bacon. If you're feeling extra bold, you can bake your own loaf of soda bread for toast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (380g) English-style baked beans, such as Heinz in tomato sauce
2 tbsp Irish butter + extra softened butter for serving
1.5 cups champignons, cut into 4 pieces
1 large ripe plum tomato, cut into 4 wedges
2 slices Irish bacon, Canadian bacon, or American bacon (about 80g)
2 white oat sausages (about 100 g), pierce with a fork in several places
2 slices black (blood) sausage (about 60 g)
4 slices of whole grain or black bread
4 large eggs
Bitter orange confiture, for serving
Irish tea, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, sausage, bacon, white beans, mushrooms, Orange jam

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Line a large baking sheet with foil or parchment paper. Reheat the baked beans in a small saucepan over low heat, stirring occasionally.
Meanwhile, heat a large nonstick skillet over medium heat, then add 1 tablespoon of butter. Once melted, add the mushrooms, season with salt and pepper, and cook on one side for 1-2 minutes. Stir the mushrooms and move them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper, and cook, turning once, until golden brown around the edges and slightly softened, about 1 minute per side. Meanwhile, continue to cook the mushrooms, stirring occasionally, until golden brown and tender, another 2-3 minutes. Transfer the mushrooms and tomatoes separately to the prepared baking sheet and place in the oven to keep warm.

Add the remaining 1 tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white sausage, and black pudding and cook, turning occasionally, until golden brown, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, reserving the rendered fat in the pan. Place the bread on the other side of the baking sheet and transfer to the oven. Let the bread toast, turning once, while you fry the eggs.
Heat the fat in a frying pan over medium heat. Crack the eggs into the pan, season with salt and pepper, and fry, turning once, for about 3 minutes, depending on your preference. Remove the pan from the oven and divide each component between two plates. Serve with butter, jam, and hot tea.

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