Irish Breakfast (Bricfeasta Éireannach)

Ingredients

• 8 Irish pork sausages
• 8 slices Irish bacon rashers (back bacon)
• 8 slices black pudding
• 8 slices white pudding
• 4 large eggs
• 4 tomatoes, halved
• 8 ounces button mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 8 slices white bread or soda bread, toasted
• 0 salt and black pepper, to taste
• 1 can baked beans (optional)

Method

1. 1

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 12 to 15 minutes.

   12:00 · Cook sausages
2. 2

   Push the sausages to one side of the skillet and add the bacon rashers. Fry 2 to 3 minutes per side until browned at the edges, then move everything to a warm plate.

   4:00 · Fry bacon
3. 3

   Add the black pudding and white pudding slices to the skillet and fry 2 to 3 minutes per side until crisp at the edges. Transfer to the warm plate with the meats.

   4:00 · Fry pudding
4. 4

   Season the tomato halves with salt and pepper and place cut-side down in the skillet. Cook 3 to 4 minutes, flip, and cook 2 more minutes until softened and lightly charred.

   3:00 · Grill tomatoes
5. 5

   Remove the tomatoes and add the butter to the skillet. Add the mushrooms and sauté over medium-high heat, stirring occasionally, until golden and tender, 5 to 6 minutes.

   5:00 · Sauté mushrooms
6. 6

   Move the mushrooms to the warm plate. Crack the eggs into the skillet, adding the remaining oil if needed, and fry until the whites are set and yolks are still soft, 3 to 4 minutes.

   3:00 · Fry eggs
7. 7

   If using, warm the baked beans in a small saucepan over medium heat, stirring occasionally, until heated through, about 5 minutes.

   5:00 · Warm beans
8. 8

   Divide the sausages, bacon, puddings, eggs, tomatoes, and mushrooms among four plates. Serve immediately with warm toast and baked beans on the side.