Waking up on St. Patrick’s Day has never felt so authentic! The Traditional Irish Breakfast has all the fixings; the creamy baked beans, the butter-fried mushrooms, the seared tomatoes, the crispy toast, the savory sausages, and the bacon! There’s a pot of gold on your plate with Traditional Irish Breakfast! The top o’ the morning is here!
Ingredients
- 1 (13-ounce) can English-style baked beans with tomato sauce, such as Heinz Beanz® in tomato sauce
- 2 tablespoons Irish butter, softened, divided, plus more, to taste, for serving
- 1 1/2 cups white button mushrooms, quartered
- kosher salt, to taste
- ground black pepper, to taste
- 1 large ripe plum tomato, cut crosswise into 4 slices
- 2 slices Irish bacon, Canadian bacon, or American-style bacon
- 2 white pudding patties, can substitute sausage patties of your choice
- 2 black pudding or blood sausage patties, can substitute sausage patties of your choice
- 4 slices whole-grain bread
- 4 large eggs
- bitter orange marmalade, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Line a large baking sheet with foil or parchment paper.
Step 3 –In a small saucepan over low heat, add the baked beans and cook, while stirring occasionally, until heated through. Set the beans aside.
Step 4 –In a large, nonstick skillet over medium-high heat, melt 1 tablespoon of the butter.
Step 5 –Add the mushrooms to the melted butter and season them with the salt and the pepper.
Step 6 –Brown the mushrooms in the butter on one side, about 1-2 minutes.
Step 7 –Flip the mushrooms and push them to one side of the skillet.
Step 8 –Add the tomatoes to the cleared side of the skillet and season them with the salt and the pepper.
Step 9 –Cook the tomatoes, turning them once, until browned on the edges and slightly softened, about 1 minute per side.
Step 10 –Continue to cook the mushrooms, while tossing them occasionally, until browned and tender, about 2-3 minutes.
Step 11 –Transfer the mushrooms and the tomatoes to the prepared baking sheet, keeping them separate.
Step 12 –Place the baking sheet in the oven to keep the tomatoes and the mushrooms warm.
Step 13 –In the same skillet over medium heat, melt 1 tablespoon of the butter.
Step 14 –Add the bacon, the white pudding patties, and the black pudding patties to the melted butter and fry, while turning occasionally, until browned, about 4 minutes.
Step 15 –Transfer the bacon, the white pudding patties, and the black pudding patties to the baking sheet with the tomatoes and the mushrooms. Reserve the fat in the skillet.
Step 16 –Place the bread on the other side of the baking sheet and place it in the oven.
Step 17 –Allow the bread to toast in the oven, flipping them once, until toasted, about 5-7 minutes.
Step 18 –Heat the drippings in the skillet over medium heat.
Step 19 –Add the eggs to the hot drippings and season them with the salt and the pepper.
Step 20 –Fry the eggs, flipping them once, until they reach your preferred level of doneness, about 3-5 minutes.
Step 21 –Transfer the baking sheet from the oven.
Step 22 –Divide the mushrooms, the tomatoes, the bacon, the white pudding patties, the black pudding patties, the toast, and the eggs between two serving plates.
Step 23 –Add the extra butter and the marmalade to the toast.
Step 24 –Serve the breakfast with the beans.
