Celebrating St. Patrick’s Day: Irish Breakfast Recipe
I love when St. Patrick’s Day falls on a weekend because it means I get to enjoy two delicious Irish meals in one day. Irish breakfast and corned beef and cabbage.
The traditional cooked breakfast of Ireland is actually more of a modern invention. Before the arrival of the potato in the middle of the 17th Century, the Irish diet reflected the nature of the cattle based economy. The wealthy enjoyed a breakfast of meat while the poor had to make due with oats, barley, milk, milk products and offal (which is the not so tasty organs meat).
Traditionally, the most common ingredients in an Irish breakfast are bacon, sausage, fried eggs, white pudding, black pudding, toast and fried tomato.
A full Irish breakfast is almost always also accompanied by a strong Irish breakfast tea which is often served with milk.
Here’s an Irish breakfast you might like to try:
- 6 slices of Canadian bacon
- 2 tablespoons butter
- 4 eggs
- 2 small tomato slices
- 4 slices of soda bread
- Lay six thick slices of Canadian bacon in a single layer in a large skillet. Fry on both sides until medium brown then remove from the skillet, but leave the grease.
- Melt 2 tablespoons of butter and crack 4 eggs into the pan, try to avoid breaking the yolk.
- Add 2 small tomato slices and 4 slices of soda bread to the pan. Fry gently, occasionally stirring the tomatoes.
- Keep everything separate and brown the bread on both sides.
- When the egg whites are set and the yolks are still a bit runny, place everything on two plates.