San Diego's Best Irish Breakfast Recipe

Full Irish Breakfast (serves 2)

1. 1

   Prep and oven

   Preheat oven to 200°C (400°F). Place the potato chips/home fries in a single layer on a baking tray, toss with 1 tbs olive oil and a pinch of salt, and put in the oven to roast for 20–25 minutes, turning once, until golden and crisp.

2. 2

   Warm baked beans

   Place the baked beans in a small saucepan over low heat and warm gently, stirring occasionally. Keep covered on lowest heat when ready to serve.

3. 3

   Prepare tomatoes and mushrooms

   Halve the plum tomatoes horizontally. Clean and slice mushrooms if needed. Heat 1 tbs butter in a large nonstick frying pan over medium heat. Add tomatoes cut-side down and cook 3–4 minutes until lightly caramelized; season with salt and pepper and transfer to a warm plate. Add the mushrooms to the same pan with another 1 tbs butter, stir to coat, season with salt and pepper, and sauté 4–6 minutes until golden and any liquid has evaporated. Keep warm.

4. 4

   Cook bacon, sausages and puddings

   Increase heat to medium-high. In a large skillet or griddle, add the streaky bacon in a single layer and cook 3–4 minutes per side until crisped to your liking. Remove and keep warm. Add sausages to the skillet (add a splash of oil if needed) and cook, turning regularly, for 12–14 minutes until evenly browned and cooked through (internal temperature 70°C / 160°F). In the last 4 minutes, add black and white pudding slices to the pan and fry 2 minutes per side until crisp at the edges and heated through.

5. 5

   Fry eggs

   When chips have ~5 minutes left, heat a separate nonstick pan over medium-low with a small knob of butter. Crack eggs into the pan (work in batches if necessary). For sunny-side-up eggs, cook gently for 3–4 minutes until whites are set but yolks still runny; for over-easy, flip carefully and cook 20–30 seconds more. Season with salt and pepper.

6. 6

   Toast bread

   While eggs cook, toast the soda bread or sourdough slices until golden. Butter immediately.

7. 7

   Assemble and finish

   Divide roasted potatoes between two warmed plates. Arrange sausages, bacon, black and white pudding, grilled tomatoes, sautéed mushrooms, and eggs on top. Spoon warmed baked beans into a small ramekin or directly onto the plate. Scatter chopped parsley over mushrooms and tomatoes, and grind a little extra black pepper over the eggs.

8. 8

   Serve

   Serve immediately with buttered toast and, if desired, a side of brown sauce or ketchup. Estimated plating time should keep everything hot; serve within 5 minutes of finishing eggs for best texture.