Brightly Colored Facade,
Kinvara, Ireland
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Irish Breakfast

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Traditional Cottage, County
Mayo, Ireland
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Irish Breakfasts

The Little Book of Irish Family Cooking
By Ruth Isabel Ross, 1996, St. Martin’s Press

“ ‘Irish breakfasts are not what they used to be,’ some people complain, thinking back longingly to plates piled with slices of bacon, sausages, black pudding,
white pudding, tomatoes, eggs and potato cakes – not to mention plenty of
fried bread.
Certainly the rush of modern life and the worry about cholesterol have caused
the collapse of the universal Irish breakfast. All the same, this hearty meal is
still consumed by farmers and farm workers, by people who stay in bed-and-breakfast accommodation, and by train commuters between places like Dublin
and Cork.
And many more people who scuttle to work all week on half a piece of toast
and a gulp of tea revel in an Irish breakfast at the weekends.
There are two constituents to an Irish breakfast, porridge and ‘a fry’. People
do not usually have both any more."

Porridge

“We are told that porridge is positively good for you. So it is worth persevering
with this acquired taste, especially if you have a non-stick saucepan, as por-
ridge sticks stubbornly onto saucepans. Buy quick-cooking oats and follow
the instructions on the packet. They will probably be something like this:

“Boil 3 teacupsful of water in a saucepan. Empty 1 teacupful of quick-cooking oats into the boiling water. Bring it to the boil again, stirring all
the time.”
Let the mixture simmer for as long as the instructions advise, probably
about 10 minutes. Continue stirring. It will thicken.
Serve immediately with brown sugar and fresh milk or cream.
Some people, often Scots, like salt with their porridge…

Traditional Breakfast Fry

“Everyone has his or her own way of frying or, with the more health conscious, grilling/broiling for breakfast. It is better not to be in a hurry. This is why a
cooked breakfast tastes so good on a leisurely weekend morning, turning
naturally into a brunch.
These are well-known instructions for bacon, eggs, and fried bread. They
can be enhanced by sausages, tomatoes, sliced white or black pudding and
mushrooms, while the bacon and eggs wait in a warm oven. The eggs may
also be held over and cooked last.
Bacon is always the first thing to be put in the pan as it gives that special
flavor to everything else."

For each person you need:

3 thinly-cut rashers [slices] of bacon
1 or 2 eggs
1 slice bread

Put the bacon in an oiled and buttered frying pan and heat it slowly. Fry
until crisp – there should be hot fat in the frying pan at this point. Place
the bacon onto the bread (it will absorb the bacon juices). Keep warm.
Fry the eggs one by one in the hot bacon fat, basting them thoroughly –
you may need a little more oil or butter.
Fry the bread lightly and put it back under the rashers. Put everything
onto warm plates. Serve at once.
 

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