You don't have to live in Ireland to prepare a traditional full Irish breakfast, but you do have to be hungry to eat it all.
- TIP: Divide the mixture and transfer to the plates in the oven.
- Step 1: Fry the eggs and top them with grated Dubliner cheese, an aged white Cheddar made in Carbery, Ireland. Season the eggs with salt and pepper.
- Step 2: Plate the eggs along with the other items, add a scoop of baked beans and a piece of Irish brown bread or soda bread, and share the feast with someone who doesn't mind having a somewhat less-than-heart-smart breakfast.
- FACT: Dublin, Ireland's capital, was founded by Vikings in the year 988.
- Step 3: Add the potatoes to the frying pan with the puddings, fry them for a couple of minutes, and then add the tomatoes. Cook and flip the pudding, potatoes, and tomatoes until everything is browned and cooked through.
- Step 4: Slice the black pudding, which is cooked and congealed pig or cow blood mixed with other fillers, and the white pudding, which is black pudding without the blood. Begin frying them in the frying pan.
- TIP: Preheat your oven to 250 degrees Fahrenheit and transfer the bacon to plates. Put the plates in the oven to keep the bacon warm.
- Step 5: Put the Irish sausages, which are usually made from pork with a twice-baked bread filler called rusk, in the pan. Fry them until they're cooked through and browned.
- TIP: Add the sausages to the plates in the oven to keep them warm.
- Step 6: Put the baked beans in a small saucepan over medium heat to warm them.
- Step 7: Melt the butter in a large frying pan. Fry the Irish bacons, which is round, fatback rather than the American strip belly bacon, until it's cooked through and browned, but not crispy. Then remove it to a paper towel to soak up the excess fat.