Full Irish breakfast, the real one
Rashers, sausages, black and white pudding, fried eggs, grilled tomatoes, sautéed mushrooms, and buttered toast. Not just a weekend breakfast — a way of life.
The full Irish breakfast is the Sunday plate that Ireland has been eating for over a century. Back rashers, pork sausages, black pudding, white pudding, eggs, grilled tomatoes, baked beans, fried bread, and a pot of strong tea. Every element is essential and every element supports the next. The technique that matters: cook in sequence in one pan. The bacon goes first, leaving its fat behind for the sausages. The sausages flavour the puddings. The puddings flavour the eggs. Nothing gets washed. Everything finishes together on a warm plate, with a slice of buttered soda bread and a mug of Barry's tea. This is the breakfast that buys you the rest of the day.
Method
Start with sausages.
Heat a large heavy pan over medium heat. Add the sausages with no oil — the fat in the sausage is enough. Cook for 10–12 minutes, turning every 2 minutes, until deeply golden and cooked through. Set aside to rest.
Rashers and puddings.
In the same pan with the sausage fat, fry the rashers 2–3 minutes per side until just crisp at the edges. Remove. Fry the black and white pudding slices 2 minutes per side until crisped. Remove.
Tomatoes and mushrooms.
Place tomatoes cut-side down in the pan. Cook without moving for 3 minutes until caramelised. Flip and cook 1 more minute. Set aside. Add butter to the pan and fry mushrooms 3–4 minutes until golden and soft. Season with salt and pepper.
Fry the eggs.
In the remaining fat, fry the eggs over medium heat until the whites are fully set but the yolks are still runny — about 3–4 minutes. Baste the whites with the hot fat to help them set faster.
Plate everything at once.
Arrange all elements on two warm plates. Add a small pot of hot baked beans on the side. Toast the bread, butter generously, and serve on the side. Eat with strong tea.
Frequently asked questions
- What is black pudding and white pudding?
- Black pudding is blood sausage (pig's blood, oats, fat, spices). White pudding is the same recipe minus the blood, pale, mild, slightly sweet. Both are sliced and pan-fried. Available at Irish or British butchers, or online.
- Can I make this without the puddings?
- Yes, but it is no longer a true full Irish. If you can't source them, double up on bacon and sausages. The plate still works as a hearty British/Irish-style fry-up.
- What's the difference between full Irish and full English breakfast?
- Two main differences: full Irish includes both black AND white pudding (English usually just black). Irish also typically uses back bacon and adds soda bread; English uses streaky bacon and toast or fried bread.
- How do you cook it for a crowd?
- Preheat oven to 100°C (200°F). Cook items in sequence, transferring finished elements to a warm tray. Fry eggs last so they are hot. Up to 6 plates is manageable; for more, use multiple pans.
- What tea is best with full Irish?
- Barry's Tea (Irish brand) or Lyons, strong black tea brewed properly: full boil, 5 minutes steep, hot water added, a generous splash of milk. Sugar optional. Tea is mandatory.
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