A Big Slice has been wanting to do a big breakfast for some time now. When we were talking to Alan Hanratty, our Irish connection, he was mentioning some of his favorites memories of St. Patrick's Day back in Dublin. He started talking about the big family breakfast and his eyes lit up!

We in America think we have a hearty meal in the morning. But the Irish really know how to do it. Below we tell you how to prepare a traditional Irish Breakfast. Plus we have some information on the items that might be unfamiliar to most Americans. For those interested in trying some wonderful Irish foods, follow this link to an amazing site called Food Ireland. They even have a Deluxe Breakfast Pack!

Special thanks to Alan for his delicious inspiration!

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ingredients

1 packet of Donnelly Irish Sausages
1 packet of Donnelly Irish bacon
1 pack black pudding
1 pack white pudding
4 eggs
4 medium tomatoes
4 boiled (cold) potatoes (boiled until fork tender)
1 can Batchelors Baked Beans
Saxa White Pepper (to taste)
2 tablespoons of Irish butter
grated Dubliner Cheese (optional)

for two servings

Preheat oven to lowest setting. Put five plates inside to keep them warm.

1. In a heavy skillet over medium heat place the butter and allow it to melt and get slightly foamy. If possible use Irish butter - you can really tell the difference.

2. Place four strips of bacon in the skillet and fry until done. Typically, the bacon is left soft, not crispy as we do here. Put the bacon on one of the warm plates. You can put a paper towel on the plate to absorb some of the grease.

3. Now fry the sausages until they are golden brown all over. And put them on the second warmed plate in the oven.

4. In a small sauce pan over low heat, add the beans.

5. Slice the puddings much as you would patty sausage. Begin frying both kinds of the puddings (two slices each) in the skillet. While the puddings are frying, slice the tomaotes into quarters and place them in the skillet alongside the puddings. Cut the boiled potatoes into 1 inch thick slices and add them to the skillet with the puddings and tomatoes.

6. Fry everything until they are all golden brown. Place on the third warmed plate in the oven.

7. Finally, fry the eggs in the style you prefer. Grate a little Dubliner cheese on top of the eggs. Sprinkle with a little white pepper to taste.

8. Remove the final two plates from the oven and on them place the eggs, add the bacon, sausages, beans, puddings, tomatoes and potatoes. Serve with Irish Tea and brown bread (recipe below).

9. Now its off to the St. Patrick's Day Parade!

This is sometimes referred to as oatmeal pudding. It is popular in Scotland, Ireland and parts of Canada. White pudding consists of pork meat and fat, bread and oatmeal and formed into a tube. It can be cooked whole, but most often it is cut and fried.
Sometimes referred to as blood pudding. Similar to white pudding except with the addition of blood. The fillers are the same, but the meat can be pork or beef. It is an important part of a traditional breakfast in Ireland and England.
1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons toasted wheat bran
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned oats
2 tablespoons packed dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces

2 cups buttermilk
1. Preheat oven to 425 degrees.

2. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well.

3. Add butter; rub in with fingertips until mixture resembles fine meal.

4. Stir in just enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan.

5. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.

6. Serve with Irish butter!