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.
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.
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