Full Irish Breakfast

Ingredients

• 4 slices thick-cut Irish bacon rashers
• 4 links Irish pork sausages
• 4 medium button mushrooms
• 2 whole large ripe tomatoes
• 4 whole large eggs
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 slices fresh Irish soda bread or white toast
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. 1

   Remove the Irish bacon from the fridge 5 minutes before cooking — this helps it cook more evenly. Trim any excess rind if needed. Gently clean 4 medium button mushrooms with a damp paper towel and cut them in half lengthwise, keeping the stems attached so they hold together. Halve 2 large ripe tomatoes crosswise, creating flat surfaces for cooking. Have 4 large eggs ready to crack into a bowl.

2. 2

   Toast 4 slices of fresh Irish soda bread or white bread in a toaster to light golden — it should still have some softness inside, not be crisp. Butter each slice while warm and set aside on a warm plate. You'll plate the eggs and proteins on top of this toast.

3. 3

   Set a large 14-inch cast iron skillet or griddle over medium-high heat. Once hot, lay the 4 Irish bacon rashers across the surface in a single layer. Sear for 2-3 minutes per side — you're looking for the edges to crisp and brown slightly while the center stays tender. The bacon should bend without snapping. Transfer to a warm plate and loosely tent with foil to keep warm.

4. 4

   Return the skillet to medium-high heat and add the 4 Irish sausage links, spacing them out. Cook for 12-15 minutes total, rolling them every 2-3 minutes so they brown evenly on all sides. You'll know they're done when the meat is no longer pink inside and the exterior is deeply browned. Transfer to the plate with the bacon.

5. 5

   Reduce heat to medium. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Once the butter foams and smells nutty, add the 4 mushroom halves, cut-side down. Let them sit undisturbed for 3-4 minutes until golden brown on the cut side — this creates a caramelized crust. Flip and cook another 2 minutes on the rounded side. Season lightly with salt and pepper. Transfer to the warm plate.

6. 6

   In the same skillet, add the remaining 1 tablespoon each of butter and oil. Place the 2 halved tomatoes cut-side down on the hot surface. Cook for 3-4 minutes without moving them — you want the cut side to caramelize and blister. Season the tops with salt and pepper. Flip and cook another 1-2 minutes. Transfer to the warm plate.

7. 7

   Crack the 4 large eggs into the skillet — the fat from the meats is already seasoning it perfectly. For a traditional Irish fry, cook the eggs at medium-low heat until the whites are set and opaque but the yolks are still runny and jammy, about 4-5 minutes. Listen for a gentle sizzle; if they're popping aggressively, lower the heat. Season with a pinch of salt and cracked pepper as they finish.

8. 8

   Arrange 2 buttered toast slices on each warm serving plate. Top each slice with a fried egg, yolk facing up. Nestle the 2 bacon rashers, 2 sausages, 2 mushroom halves, and 1 tomato half around the eggs on each plate. Serve immediately while everything is piping hot — the runny yolk should drip onto the toast as you eat.

Tools you’ll need

• 14-inch cast iron skillet or griddle
• paper towels
• knife and cutting board
• toaster
• butter knife
• warm serving plates
• aluminum foil
• instant-read thermometer (optional, for sausage doneness)

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