Craving a proper Irish breakfast but can’t find a good one near Athlone? This full fry-up brings the pub-style experience to your own kitchen, with all the essential components: crispy bacon, plump sausages, black and white pudding, eggs, grilled tomato, and soda bread. It’s a hearty, satisfying meal that’s easier to make than you think, and this recipe ensures everything comes together at once, hot and perfectly cooked.
Ingredients
- 8 rashers back bacon (about 300 g / 10.5 oz)
- 8 pork sausages (about 400 g / 14 oz)
- 4 slices black pudding (about 200 g / 7 oz)
- 4 slices white pudding (about 200 g / 7 oz)
- 4 large eggs
- 2 large tomatoes, halved
- 1 tbsp (15 ml) vegetable oil or butter for frying
- 4 slices soda bread or brown bread (store-bought is fine)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°F (95°C). This is just to keep cooked items warm while you finish the rest.
- Heat a large frying pan or griddle over medium heat. Add the bacon rashers and cook for 3-4 minutes per side until crispy and browned. Transfer to a plate and keep warm in the oven.
- In the same pan, add the sausages. Cook over medium heat, turning occasionally, for 12-15 minutes until browned all over and cooked through. The safe minimum internal temperature for pork sausages is 160°F (71°C) as per USDA FSIS; check with a food thermometer. Keep warm in the oven.
- Add the black and white pudding slices to the pan. Cook for 3-4 minutes per side until crispy on the outside and heated through. Keep warm.
- Add the tomato halves, cut side down. Cook for 2-3 minutes until charred and softened. Season with a pinch of salt.
- In a separate non-stick pan, heat a little oil or butter over medium heat. Fry the eggs to your liking (sunny-side up is classic). Season with salt and pepper.
- While the eggs cook, toast the soda bread slices.
- Arrange everything on warm plates: bacon, sausages, puddings, tomato, egg, and a slice of toast. Serve immediately.
Tips
- Substitutions: If you can’t find white pudding, use extra black pudding or just omit it. For a lighter version, you can grill the bacon, sausages, and puddings instead of frying them, but the texture will be slightly less crispy.
- Keep it warm: The key to a full Irish breakfast is serving everything hot. Use the low oven to hold cooked items, but don’t leave them in for more than 15 minutes or they’ll dry out.
- Don’t overcrowd the pan: Fry in batches if needed. Overcrowding lowers the pan temperature and steams the food, preventing browning.
- Common mistake: Slicing the puddings too thick. Aim for about 1/2 inch (1.25 cm) slices so they crisp up nicely without being raw in the middle.
Serving Suggestions
Serve the full Irish breakfast with a pot of strong tea and a small glass of orange juice. Some people enjoy a dollop of brown sauce (like HP Sauce) or ketchup on the side. For a truly authentic touch, add a fried slice of leftover mashed potato (called a potato farl or boxty) if you have it.
Variations
Ulster Fry: Add potato farls (griddle-cooked potato bread) and soda farls instead of regular toast. Vegetarian: Replace the meats with vegetarian sausages, grilled halloumi, and extra mushrooms. Seafood Option: In coastal areas, you might find a fried fillet of fish (often whiting or cod) added, making it a “fry-up with fish.�
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, or in the microwave for 1-2 minutes. The eggs and toast are best eaten fresh, but the bacon, sausages, and puddings reheat well. Always reheat to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
What is the difference between black and white pudding? Black pudding is made with pork blood, oatmeal, and spices, giving it a dark color and rich flavor. White pudding is similar but without the blood, so it’s lighter in color and milder in taste.
Can I make this ahead of time? You can cook the bacon, sausages, and puddings a day in advance and reheat them in the oven at 350°F (175°C) for 10 minutes before serving. Cook the eggs and tomatoes fresh for the best texture.
What type of bacon is best? Back bacon is traditional in Ireland, but if you can only find streaky bacon, it will work—just adjust cooking time as it crisps faster.
Is there a vegetarian version of black pudding? Yes, some brands make vegetarian black pudding using grains and vegetables instead of blood. Check health food stores or large supermarkets.
Can I use a grill (broiler) instead of a frying pan? Absolutely. Place the bacon, sausages, and puddings on a broiler pan and cook under a preheated grill, turning once, until done. This reduces the amount of oil used.
Why is my pudding falling apart? Pudding can be delicate. Make sure your pan is hot before adding it, and don’t move it too early. Let it develop a crust before flipping.
Related
- Malva Pudding Spar: Easy South African Recipe
- Malva Pudding Shooter: Easy Mini Dessert Recipe
- Malva Pudding Switch: Easy Sticky Sponge
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).