When travelling in Ireland, you will notice that one of the selling points of a B&B is their “Full Irish Breakfast.” Upon rising each morning, we were served pretty much the same food whether we were in Kinsale or Dingle or Newtownabbey. Had I known that someday I’d be using these photos on a food blog, I would have spent more time in their arrangement.
Breakfast in Ireland
There was a consistent theme running through this hefty, island breakfast. It began with Irish bacon, or rashers, going into the skillet with a knob of creamy butter and left just long enough to brown, but not become crispy. The sausage links are called “bangers” and are often served with baked beans, thus giving us the term “bangers and bean.” The rounds of sausage are known as black pudding (made with blood), or white pudding (made of pork, suet, and oatmeal).
In the photos you can see eggs, salmon, mushrooms, fried bread, grilled tomatoes, griddle cakes, Irish oatmeal, potatoes, fruit scones, soda bread, yogurt and tea—enough food to keep a farmer in the field all morning or give tourists the stamina to wander ancient castles and rocky seashores.
Happy St. Patrick’s Day
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