The All Day Breakfast Dublin, also known as the Full Irish Fry, is a hearty plate of eggs, back bacon, sausages, black and white pudding, grilled tomato, and fried soda bread, served with tea and toast. It’s the classic Irish diner staple, designed to fuel you from morning until evening. This recipe delivers a balanced, crispy, and satisfying version that you can make any time of day, with clear steps for cooking everything without chaos.
Ingredients
- 4 back bacon rashers (about 6 oz / 170 g)
- 4 pork sausages (about 8 oz / 225 g)
- 4 slices black pudding (about 4 oz / 115 g)
- 4 slices white pudding (about 4 oz / 115 g)
- 2 large eggs
- 2 tomatoes, halved
- 1 cup (240 ml) sliced mushrooms (about 4 oz / 115 g)
- 2 slices soda bread or white bread, about 1/2 inch (1.25 cm) thick
- 2 tbsp (30 ml) vegetable oil or bacon fat, divided
- 1 tbsp (15 g) butter, for eggs and bread
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup (240 ml) baked beans, warmed
Instructions
- Preheat your oven to 200°F (95°C) and place a large oven-safe plate or baking sheet inside to keep cooked items warm.
- Heat a large frying pan or griddle over medium heat. Add 1 tablespoon of oil. Cook the sausages for 12–15 minutes, turning occasionally, until browned and cooked through (internal temperature of 160°F / 71°C for ground pork, per USDA FSIS). Remove to the warm plate.
- In the same pan, add the back bacon rashers. Cook for 3–4 minutes per side until crispy and browned. Remove to the warm plate.
- Add the black and white pudding slices. Cook for 3–4 minutes per side until crispy on the outside and hot throughout. Remove to the warm plate.
- Add the remaining 1 tablespoon oil to the pan. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and softened. Season with salt and pepper. Remove to the warm plate.
- Place the tomato halves cut-side down in the pan. Cook for 2–3 minutes, then flip and cook for another 2 minutes. Remove to the warm plate.
- Melt 1 tablespoon of butter in the pan. Crack the eggs into the pan and fry to your liking (sunny-side up, over easy, or over hard). Season with salt and pepper. For food safety, egg dishes should reach 160°F (71°C) if you prefer them fully set.
- While the eggs cook, toast the bread. You can use a toaster, or fry the bread in the remaining butter in a separate pan until golden on both sides.
- Warm the baked beans in a small saucepan over low heat if using.
- Assemble the plates: place the soda bread, then top with bacon, sausages, pudding, mushrooms, tomato, and eggs. Serve immediately with beans on the side and a pot of strong tea.
Tips
- Use a large pan or work in batches: Overcrowding the pan causes steaming instead of frying. Cook in batches and keep items warm in the oven.
- Drain excess fat: After cooking bacon and sausages, pour off some fat to keep the eggs from becoming greasy.
- Substitute if needed: If you can’t find white pudding, use extra black pudding or a slice of ham. If soda bread is unavailable, use a thick slice of sourdough or country bread.
- Keep it warm: The oven at 200°F (95°C) is ideal for keeping everything hot without drying it out.
Serving Suggestions
Serve the All Day Breakfast Dublin with a pot of strong Irish breakfast tea and a glass of orange juice. Add a side of brown sauce (HP Sauce) or ketchup for dipping. For a brunch twist, serve with a small dish of sautéed potatoes or hash browns.
Variations
- Vegetarian version: Replace the bacon, sausages, and puddings with vegetarian sausages and grilled halloumi or a plant-based black pudding. Cook according to package instructions.
- Spicy version: Add a pinch of chili flakes to the mushrooms or a drizzle of hot sauce over the eggs.
- Cheesy version: Melt a slice of cheddar over the eggs or add a handful of grated cheese to the beans.
- Potato version: Add leftover boiled potatoes, sliced and fried in the pan until golden, for a more filling meal.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until piping hot, about 5–7 minutes. The eggs and tomatoes may become soft, but the flavors will still be good. For best results, reheat the sausages, bacon, and puddings in the oven at 350°F (175°C) for 10 minutes, and cook fresh eggs if you want them runny. Always reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Frequently Asked Questions
Can I use regular bacon instead of back bacon? Yes, you can use streaky bacon, but it will be crispier and less meaty. Back bacon is the traditional cut in Ireland, so try to find it if possible.
What is white pudding? White pudding is a pork sausage made with oatmeal, suet, and spices, but no blood. It has a milder flavor than black pudding. If you can’t find it, you can omit it or substitute with a slice of ham.
Can I make this ahead of time? You can cook the sausages, bacon, and puddings a day ahead, then reheat them in the oven while you cook the eggs and tomatoes. The eggs are best cooked fresh.
Is this the same as a Full English Breakfast? The Full Irish is similar but typically includes soda bread and white pudding, while the English version often includes baked beans, fried bread, and sometimes hash browns. Both are delicious.
What’s the best way to cook the eggs? For a traditional fry, sunny-side up with a runny yolk is classic. If you prefer them well done, cook until the yolks are firm, ensuring the whites are fully set.
Can I grill instead of fry? Yes, you can grill the bacon, sausages, puddings, and tomatoes under a broiler for a lower-fat version. Cook until browned and cooked through, about 8–10 minutes, turning once.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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