Laura’s Full Irish Breakfast

Step 1

Cook the meat: Add the sausages to a large frying pan over medium heat. Add the rashers (bacon) and fry for a few minutes on each side. Add the black and/or white pudding slices to the pan until beginning to crisp.

Step 2

Remove the sausages, rashers and pudding and place in an ovenproof dish in a low oven to keep warm.

Step 3

Cook the mushrooms: Add a tablespoon of butter to a frying pan and sauté mushrooms for 3 to 4 minutes. Season with salt and pepper. Remove from the pan and add the mushrooms to the ovenproof dish to keep warm.

Step 4

Cook the tomatoes: Season the tomato halves with salt and pepper and drizzle with 1 tablespoon of oil. Gently fry them on each side until softened and add to the ovenproof dish to keep warm.

Step 5

Cook the beans: In a saucepan, heat up the baked beans.

Step 6

An Irish breakfast includes fried and scrambled eggs. For fried eggs, add a tablespoon of butter to a pan, crack the eggs into the pan and fry gently.

Step 7

For scrambled eggs, crack your eggs into a bowl, add the milk, season with salt and pepper, and beat together. Add 1 tablespoon of the butter to a small pan over low heat and pour in the egg mixture. Stir continuously until the butter has melted and the eggs are softly scrambled

Step 8

While the eggs are cooking, put the sliced soda bread in a toaster until golden. Put some untoasted slices of soda bread on a plate too

Step 9

It’s not an Irish breakfast without a cup of tea. Before serving, boil the kettle for your cups of tea!

Step 10

To serve, arrange everything on a plate, with the warm buttered toast on the side with some ketchup and a cup of tea. Optional: Make a massive breakfast sandwich with all of the food on your plate!