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The Quintessential Irish Breakfast

Whether you're planning on hitting the pubs, or hitting the couch this St. Patrick's Day, start the festive day off right with the iconic components of THE Irish breakfast! With savory flavors and protein for days, this traditional dish is an easy and perfect way to celebrate the holiday...☘️

Photo from The Spruce Eats

Ordering an Irish breakfast in the U.S.? With replacements like American sausage links, regular bacon strips, or heaps of potatoes - you'll be missing out on what really makes an Irish breakfast IRISH. But, with the traditional ingredients you can have the real thing right at home!

Grocery List

Get your protein on! Traditionally the breakfast of Irish farmers, and folks alike, the Irish breakfast has essential components - that just can't be forgotten, or replaced!

"The Fry Up"

Food Ireland Favorites: SHOP NOW

With authentic (not to mention delicious) ingredients, you're sure to have the ultimate Irish breakfast experience! Pay a visit to your local British, Irish, or even Indian markets, and you're likely to find the following, or order online:

  • Bacon Rashers from Winston's: Among the variety of Irish bangers out there, these really are the greatest!

  • Irish Bangers from Winston's: Unlike American bacon where it's cut from the pork belly (streaky with fat), rashers are cut from the loin, where the meat is leaner.

  • Black and White Pudding from Donnolly's: Rich in flavor, the Donnelly's black and white puddings are a must when it comes to these signature accents to the Irish breakfast.

  • Baked Beans from Heinz: A perfectly simple compliment to the already rich and fatty components to the dish...

  • Sauce by HP or YR: Have your pick, perfect for topping sausages, rashers, or eggs! Both sauces are like if you mixed worcestershire sauce, ketchup, and a bit of steak sauce... I tend to enjoy HP sauce, though the YR is great! Extremely similar, though I'd say the HP is smokier while the YR is spicer...

  • Irish Butter from Kerrygold: There's no better butter than Irish butter, especially on toast!

  • Optional Add-Ons: Traditionally a grilled tomato is custom, however many include grilled mushrooms, or diced potatoes. Personally, I find that the acid in the tomato helps cut the fat in this heavy dish, where mushrooms don't add much to the dynamic of flavors, and potatoes just make it feel heavier.

"Don't Forget Your Cuppa"

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The ultimate Irish debate: Lyons or Barry's? Having not tried Lyon's yet, I'll go for Barry's Irish Breakfast Blend, though Lyons is also a very popular choice...

  • Fresh Breakfast Blend by Lyons: "A cup of our Fresh Morning Blend offers the perfect refreshing taste to start your day. Enjoy the smooth and robust flavour for your morning cuppa." - Lyons

  • Irish Breakfast Blend by Barry's: "Blended for the Irish Palate, our Irish Breakfast Tea has a brisk refreshing taste, and a bright golden colour. This tea is perfect for anytime of the day." - Barry's

  • Classic Blend by Barry's: "Our famous signature blend. Sourced from the finest tea gardens of Rwanda, Kenya and the Assam Valley of India, our Gold Blend is famous for its rich golden color and much loved taste. Gold blend is known to be Ireland’s favorite tea, a tea that enriches every moment." - Barry's

Fresh Baked Bonus

Any bread will typically do for toast, however there are two signature breads home to Ireland you may want to consider when enjoying an Irish breakfast...

"Brilliant Brown Bread"

Brown Bread by Martha Stewart

Not as well known in the states, but much more common in Ireland, brown bread is the everyday bread option. Great as toast, or even for sandwiches, brown bread is simple in taste, but densely grained for a wholesome, filling addition to the Irish Breakfast. Delicious with Irish butter!


  • 1 tablespoon unsalted butter, cut into small pieces, plus more for pan

  • 3 tablespoons rolled oats

  • 3 cups all-purpose flour, plus more for pan

  • 1 cup unprocessed wheat bran flakes

  • 1 tablespoon plus 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups sour cream (16 ounces)

  • 1/2 cup sugar, plus more for sprinkling

  • 3 tablespoons canola oil

  • 3 large eggs, lightly beaten


1. Preheat oven to 350 degrees. Butter two 9-by-5-inch loaf pans then dust with flour, tapping out excess. Sprinkle bottom of pans with 1 1/2 tablespoons oats.

2. In a large bowl, whisk together flour, bran flakes, baking powder, baking soda, and salt. In another bowl, whisk together sour cream, sugar, oil, and eggs. Fold sour cream mixture into flour mixture until just combined. Divide batter evenly between prepared pans. Top each loaf with remaining 1 1/2 tablespoons oats, dot with butter, and sprinkle with sugar.

3. Bake until golden and a toothpick inserted in centers comes out clean, about 40 minutes. Cool completely in the pans.

"Iconic Soda Bread"

Soda Bread by Martha Stewart

This scone-like favorite, often with raisins, is more widely known in the 'States, as it is seen as rather a nice treat back in Ireland. Also delicious with Irish butter!


  • 4 cups all-purpose flour

  • 1/4 cup sugar

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 2 tablespoons caraway seeds

  • 4 tablespoons unsalted butter, cold

  • 2 cups golden or dark raisins

  • 1 1/2 scant cups buttermilk

  • 1 large egg

  • 1 teaspoon baking soda

  • 1 large egg yolk

  • 1 tablespoon heavy cream


1. Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.

2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

4. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.


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Enjoy! ☘️🥚🥓
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