Aunt Kate again surprised me with this amazing breakfast
plate on one of my many visits. My Father Loved her Irish Full Breakfast plates
because it reminded him of his mother’s breakfast plate that she used to make
for him as a child before she died. The only difference between the food
selections in Ireland and New York was the bacon. In America, bacon is not the
same as in Ireland. For example. In Ireland, the bacon is thicker and meatier
whereas in America it's more fat than meat. Aunt Kate suggested that we get prosciutto
di Parma because it resembles Irish bacon and tastes closer than anything
else on the market. She was right in her suggestion to make up for the Irish
Ham. When my friend from Ireland was here in the States, I took him shopping, and instead of buying American Bacon for breakfast, he picked up a package of
Prosciutto di Parma and said the same thing Aunt Kate once said. So, when I
crave a good Full Irish Breakfast, I always get the Prosciutto di Parma, and it
does make a world of difference.
A full Irish breakfast is best to make if you’ve got a full
day of playing tourist or a long workday where you need a lot of energy and no
time to stop to eat anything.
Servings: 4
Ingredients
8 sausages
4 hash browns
8 slices black pudding ( I never include this as I don't like black pudding)
butter or oil
8 bacon slices
8 mushrooms, cleaned and quartered
1 tomato, quartered
4 eggs
1 can baked
beans (14 ounces)
Instructions
Preheat the oven to 400°F.
Place the sausages, hash browns, and black pudding slices
onto a baking tray lined with baking parchment (for easy cleanup) and bake them
until ready. The time will vary depending on the ingredients you use so keep an
eye on them. You might need to take out some of them earlier.
About 10 minutes into baking, turn the sausages, hash browns, and black pudding around for even cooking. Heat a little butter/oil in a large
skillet/frying pan and fry bacon slices until cooked through. When ready, wrap
them in a sheet of aluminum foil to keep them warm.
In the same skillet/frying pan, fry the mushrooms and tomato
(add more oil/butter, if needed). When ready, wrap them in the aluminum foil.
Check the items in the oven – some of them may be already
done. If yes, take them out.
Clean the skillet with a paper towel and add a little oil.
When hot, crack the eggs in and fry on low/medium heat until they look to your
liking. Using a lid will speed up the cooking process.
Finally, heat up the beans (either in a microwave or in a
skillet/frying pan).
When ready, serve all the ingredients either on a baking
tray, in a frying pan, or plated individually.
Best served warm!
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Irish Fare, Potpourri of Frugality. Kilbride
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