A Classic Irish Breakfast Recipe

Ingredients

• 3 tablespoons vegetable oil
• 2 butcher or farm pork sausages
• 4 rashers back bacon
• 1 large tomato
• Kosher salt
• Black pepper
• 1 cup mushrooms, sliced
• 1 tablespoon butter
• 1 cup baked beans
• 2 potato cakes
• Soda bread, for toast

Instructions

1. Gather the ingredients. Preheat the oven to 325 F.
2. Heat a griddle or frying pan to hot over medium-high, then add 2 tablespoons of the vegetable oil. Add the sausages and cook for 10 minutes, turning the sausages frequently. Transfer the sausages to a baking sheet and place in the oven to finish cooking.
3. Trim the rind of the bacon to prevent the bacon from curling in the pan, then add to the pan you cooked the sausages in. Cook over medium heat, turning frequently and letting the bacon start to sizzle. Halve the tomato, then sprinkle the cut sides with salt, pepper, and a few drops of vegetable oil. Place the tomato, cut sides down, in the same pan as the bacon. Cook for 5 minutes on one side, then flip and cook for 5 more minutes. Transfer to the baking sheet with the sausages. Melt the butter in a small saucepan, add the sliced mushrooms and cook for 5 minutes. Keep warm.
4. Meanwhile, heat the remaining vegetable oil in the same pan over medium-high heat. Once the pan is hot, add the eggs and cook for about 5 minutes for a soft yolk, spooning the oil with a spoon over the egg to ensure the white cooks. If you have a large frying pan, you can cook two eggs at the same time. Keep warm while you finish the breakfast.
5. Finish the breakfast by heating the baked beans in a covered glass bowl in the microwave for 3 minutes. Toast the fadge and the slices of soda bread in the toaster, then make a large teapot of good Irish tea (the traditional drink with a full breakfast). Warm your plates and serve your breakfast piping hot. Enjoy!