Main dish • Savoury
Each year on Christmas morning we have a family tradition of taking turns cooking and hosting a big full Irish breakfast! We all lived in the same small town in Ireland, so you can always count on there being at least 25 people at the table. It’s definitely one of the best parts of our Christmas day together (the clean up afterwards isn’t as fun though!).
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.
Remove the sausages, rashers and pudding and place in an ovenproof dish in a low oven to keep warm.
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.
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.
Cook the beans: In a saucepan, heat up the baked beans.
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.
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
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
It’s not an Irish breakfast without a cup of tea. Before serving, boil the kettle for your cups of tea!
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!