Serves 2
25 min
Full Irish Breakfast
Recipe GLPR2fd955c7a6f241
A traditional Irish full breakfast featuring baked beans, sautéed mushrooms and tomatoes, crispy bacon and sausages, eggs, and toasted bread. This hearty morning meal combines savory proteins and vegetables with warm baked beans, perfect for starting your day with authentic Irish flavor.
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Ingredients
1 13-ounce can One 13-ounce can English-style baked beans, such as Heinz beans with tomato sauce
2 tablespoons Irish butter, divided: 2 tablespoons for cooking plus additional softened butter for serving
1½ cups White button mushrooms, quartered
to taste Kosher salt
to taste Freshly ground black pepper
1 Large ripe plum tomato, cut crosswise into 4 slices
2 slices Irish bacon (back bacon) or Canadian bacon slices
2 White pudding sausages, pricked with a fork in several places
2 patties Black pudding or blood sausage patties
4 slices Whole grain or black bread slices
4 Large eggs
for serving Bitter orange marmalade, for serving
for serving Brewed Irish breakfast tea, for serving
Directions
Preheat your oven to 375°F and line a large baking sheet with foil or parchment paper.
Place the baked beans in a small saucepan with a lid and warm over low heat, stirring occasionally, until heated through.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt. Add the quartered mushrooms to the pan, season generously with salt and pepper, and cook without stirring for 1 to 2 minutes until the bottom side browns. Toss the mushrooms and move them to one side of the skillet.
Place the tomato slices on the empty side of the skillet, season with salt and pepper, and cook for about 1 minute per side, turning once, until the edges are browned and the slices are slightly softened. Continue cooking the mushrooms with occasional tossing until they are golden brown and tender, about 2 to 3 minutes more. Transfer both the mushrooms and tomatoes to the prepared baking sheet, keeping them in separate sections, and place the sheet in the oven to keep warm.
Add the remaining 1 tablespoon of butter to the same skillet and melt over medium heat. Place the bacon slices, white pudding sausages, and black pudding patties in the pan. Fry, turning occasionally, for about 4 minutes until all the meats are browned and cooked through. Transfer these to the baking sheet with the mushrooms and tomatoes.
Arrange the bread slices on an empty section of the baking sheet with the other components and return to the oven. Toast the bread, flipping once halfway through, while you prepare the eggs.
Heat the remaining fat in the skillet over medium heat. Crack all 4 eggs into the pan, season with salt and pepper, and fry for approximately 3 minutes total, flipping once midway, until the whites are set and the yolks reach 160°F for food-safe doneness (adjust cooking time based on your preferred yolk consistency, but ensure yolks reach at least 160°F internally).
Remove the baking sheet from the oven. Divide all components—the beans, mushrooms, tomatoes, bacon, sausages, bread, and eggs—evenly between two plates. Serve with softened butter and bitter orange marmalade on the side for the toast, accompanied by hot Irish breakfast tea.
