Full Irish Breakfast for St Patricks Day

black pudding

🥗Healthier: mushroom-based sausage

💰Cheaper: regular sausage

Mushroom-based sausage is lower in calories and suitable for those avoiding blood sausage.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content while maintaining a similar flavor.

white pudding

🥗Healthier: quinoa patties

💰Cheaper: more sausage

Quinoa patties are a healthier alternative with a different texture.

baked beans

🥗Healthier: homemade beans

💰Cheaper: canned beans

Homemade beans can be lower in sodium and preservatives.

Make traditional Irish soda bread by mixing wholemeal flour, plain flour, salt, bicarbonate soda, butter, and buttermilk in a bowl.

Bring the mixture together until smooth without kneading too much, then place it in a lined tin.

Cut a cross on top of the dough and bake in the oven at 180°C for 35 minutes.

Prepare potato bread by mixing cold mashed potato with equal amounts of flour and melted butter, adding plenty of salt.

Incorporate the ingredients until they come together, being careful not to overmix.

Roll out the dough to desired thickness, cut into portions, and place on a tray.

Bake the potato bread in the oven at 180°C for 10-15 minutes.

Prepare flat mushrooms and tomatoes by drizzling olive oil over them and baking in the oven at 180°C for 8-10 minutes.

Heat olive oil and butter in a frying pan until melted, then add sausages and black pudding to cook.

Place sausages and black pudding in a separate tray in the oven to cook through.

Add smoked bacon to the same pan and cook with the sausages and black pudding in the oven.

In a clean pan, heat olive oil and add eggs, cooking them slowly to avoid spitting.

Use a spatula to brush olive oil over the eggs while they cook to ensure even cooking.

Once everything is cooked, assemble the plate with sausages, mushrooms, tomatoes, potato bread, fried eggs, and black pudding, remembering to add bacon as well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens