Irish Breakfast
3 servings
15 minutes
Irish breakfast is a true classic of Irish cuisine, reflecting its heartiness and simplicity. Historically, this breakfast was favored by farmers who needed a lot of energy for work. The combination of crispy bacon, tender eggs, aromatic mushrooms, and sweet tomatoes creates a harmony of flavors – from salty and rich to fresh and mild. An important element is soda bread, which absorbs the juices of the ingredients, adding softness and a slight tang to the dish. It’s an ideal option to start the day, providing a sense of fullness and pleasure. It’s best served hot, right after cooking, to enjoy the richness of flavors and textures.
1
Cut the bacon into 6 pieces and place in a large skillet. Fry on medium heat on both sides until golden brown. Transfer to two plates.
- Bacon: 300 g
2
Add oil to the pan, crack the eggs, and cook sunny-side up without breaking the yolks. When the whites are cooked but the yolks remain runny, divide the eggs onto two plates.
- Butter: 25 g
- Chicken egg: 4 pieces
3
At the same time, fry the chopped tomatoes and mushrooms in another pan, stirring continuously. Fry the bread on both sides separately. Divide onto plates and serve immediately.
- Cherry tomatoes: 2 pieces
- Fresh mushrooms: 2 pieces
- Soda bread: 200 g
- Salt: to taste