About
Waking up on St. Patrick's Day has never felt so authentic! The Traditional Irish Breakfast has all the fixings; the creamy baked beans, the butter-fried mushrooms, the seared tomatoes, the crispy toast, the savory sausages, and the bacon! There's a pot of gold on your plate with Traditional Irish Breakfast! The top o' the morning is here!
Ingredients
- 1 (13-ounce) can English-style baked beans with tomato sauce, such as Heinz Beanz® in tomato sauce
- 2 tablespoons Irish butter, softened, divided, plus more, to taste, for serving
- 1 1/2 cups white button mushrooms, quartered
- kosher salt, to taste
- ground black pepper, to taste
- 1 large ripe plum tomato, cut crosswise into 4 slices
- 2 slices Irish bacon, Canadian bacon, or American-style bacon
- 2 white pudding patties, can substitute sausage patties of your choice
- 2 black pudding or blood sausage patties, can substitute sausage patties of your choice
- 4 slices whole-grain bread
- 4 large eggs
- bitter orange marmalade, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line a large baking sheet with foil or parchment paper.
Step 3 -In a small saucepan over low heat, add the baked beans and cook, while stirring occasionally, until heated through. Set the beans aside.
Step 4 -In a large, nonstick skillet over medium-high heat, melt 1 tablespoon of the butter.
Step 5 -Add the mushrooms to the melted butter and season them with the salt and the pepper.
Step 6 -Brown the mushrooms in the butter on one side, about 1-2 minutes.
Step 7 -Flip the mushrooms and push them to one side of the skillet.
Step 8 -Add the tomatoes to the cleared side of the skillet and season them with the salt and the pepper.
Step 9 -Cook the tomatoes, turning them once, until browned on the edges and slightly softened, about 1 minute per side.
Step 10 -Continue to cook the mushrooms, while tossing them occasionally, until browned and tender, about 2-3 minutes.
Step 11 -Transfer the mushrooms and the tomatoes to the prepared baking sheet, keeping them separate.
Step 12 -Place the baking sheet in the oven to keep the tomatoes and the mushrooms warm.
Step 13 -In the same skillet over medium heat, melt 1 tablespoon of the butter.
Step 14 -Add the bacon, the white pudding patties, and the black pudding patties to the melted butter and fry, while turning occasionally, until browned, about 4 minutes.
Step 15 -Transfer the bacon, the white pudding patties, and the black pudding patties to the baking sheet with the tomatoes and the mushrooms. Reserve the fat in the skillet.
Step 16 -Place the bread on the other side of the baking sheet and place it in the oven.
Step 17 -Allow the bread to toast in the oven, flipping them once, until toasted, about 5-7 minutes.
Step 18 -Heat the drippings in the skillet over medium heat.
Step 19 -Add the eggs to the hot drippings and season them with the salt and the pepper.
Step 20 -Fry the eggs, flipping them once, until they reach your preferred level of doneness, about 3-5 minutes.
Step 21 -Transfer the baking sheet from the oven.
Step 22 -Divide the mushrooms, the tomatoes, the bacon, the white pudding patties, the black pudding patties, the toast, and the eggs between two serving plates.
Step 23 -Add the extra butter and the marmalade to the toast.
Step 24 -Serve the breakfast with the beans.
