Irish Toast Recipe

Name: Brian Boru Restaurant and Pubs Irish Toast Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 slices thick-sliced country or sourdough bread; 2 tbs butter (unsalted); 1 tbs olive oil; 1 cup Irish cheddar, aged and grated; 0.5 cup Dubliner or mild cheddar, grated; 2 tbs softened Irish-style brown soda bread crumbs (optional for crunch); 2 tsp mustard (Dijon or whole-grain); 1 tbs Irish butter (or salted butter), softened; 2 pcs green onions (scallions), thinly sliced; 2 tbs fresh parsley, chopped; 0.5 tsp black pepper; 0.5 tsp sea salt; 4 pcs poached or fried eggs; 100 g smoked salmon or thinly sliced corned beef; 1 pcs lemon wedges; 0.25 tsp cracked black pepper

Inspired by Brian Boru Restaurant and Pub

Time25m

Serves4

Make Irish Toast Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Toast Base

4 slices thick-sliced country or sourdough bread

2 tbs butter (unsalted)

1 tbs olive oil

Irish-Style Toppings

1 cup Irish cheddar, aged and grated

1/2 cup Dubliner or mild cheddar, grated

2 tbs softened Irish-style brown soda bread crumbs (optional for crunch)

2 tsp mustard (Dijon or whole-grain)

1 tbs Irish butter (or salted butter), softened

2 pcs green onions (scallions), thinly sliced

2 tbs Fresh parsley, chopped

1/2 tsp black pepper

1/2 tsp sea salt

Optional Finish & Garnish

4 pcs poached or fried eggs

3 1/2 oz (100 g) smoked salmon or thinly sliced corned beef

1 pcs lemon wedges

1/4 tsp Cracked black pepper

Method

Toast Base

Prepare bread

Bring thick slices of country or sourdough bread to room temperature. Lightly brush both sides of each slice with a mixture of the melted butter (2 tbs) and olive oil (1 tbs) to promote even browning and a rich flavor.

Toast the bread slices in a heavy skillet or on a griddle over medium heat for 2–3 minutes per side until golden and crisp, or toast under a broiler for 1–2 minutes per side. Remove and keep warm.

Irish-Style Toppings

Make cheesy mustard spread

In a small bowl, combine the grated Irish cheddar (1 cup), grated Dubliner (1/2 cup), Dijon or whole-grain mustard (2 tsp), softened Irish butter (1 tbs), chopped parsley (2 tbs), sliced green onions (2 pcs), sea salt (1/2 tsp) and black pepper (1/2 tsp). Mix until it forms a spreadable, slightly chunky mixture. If you like a bit of crunch, fold in the optional soda bread crumbs (2 tbs).

Taste and adjust seasoning — add more mustard for tang, salt for seasoning, or parsley for freshness.

Assemble

Spread a generous layer of the cheese-mustard mixture on each warm toast slice, pressing slightly so it adheres. If you prefer a melted topping, arrange the prepared toasts on a baking sheet and place under a preheated broiler for 1–2 minutes until the cheese is bubbling and just beginning to brown. Watch closely to avoid burning.

Optional Finish & Garnish

If using eggs: prepare 4 poached or fried eggs to your liking. Place a cooked egg on each toast slice just before serving. Season with a small pinch of cracked black pepper (1/4 tsp).

If using smoked salmon or corned beef: arrange thin slices atop the melted cheese before or after broiling, depending on whether you want them warm (place before broiling for a minute) or cool (place after broiling).

Serve each Irish Toast with a lemon wedge on the side (if using smoked salmon) and garnish with extra chopped parsley or sliced green onions.