Full Irish Breakfast
Rip this recipe right out of the traditional Irish cookbook and you’ll be sure to have a full hearty meal!
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
– 1 13-oz can English-style baked beans, such as Heinz beans with tomato sauce
– 2 tbsps Irish butter, plus more softened, for serving
– 1 1/2 cups quartered white button mushrooms
– Kosher salt and freshly ground black pepper
– 1 large ripe plum tomato, cut crosswise into 4 slices
– 2 slices Irish bacon (back bacon), Canadian bacon or American-style bacon (about 3 ounces)
– 2 white pudding sausages (about 4 ounces), pricked with a fork in several places
– 2 black pudding/blood sausage patties (about 2 ounces)
– 4 slices whole grain or black bread
– 4 large eggs
– Bitter orange marmalade, for serving
– Brewed Irish breakfast tea, for serving
Directions
Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.
