Traditional Irish Breakfast

Instructions

1. Prepare the meats
   Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the sausages and cook for 10-12 minutes, turning occasionally until browned and cooked through. Add the bacon rashers to the pan in the last 5 minutes, cooking until crisp around the edges. Transfer to a plate and keep warm in a low oven.
2. Cook the puddings
   In the same pan, add the black and white pudding slices. Cook for 2-3 minutes on each side until crisp and heated through. Transfer to the plate with the meats and keep warm.
3. Sauté the vegetables
   Add 1 tablespoon of butter to the pan. Add the mushrooms and cook for 3-4 minutes until golden brown. Season with salt and pepper. Place the tomato halves cut-side down in the pan and cook for 2-3 minutes until slightly softened. Transfer to the warming plate.
4. Prepare the beans
   Heat the baked beans in a small saucepan over low heat, stirring occasionally, until warmed through.
5. Toast the bread
   Toast the soda bread slices and spread with the remaining butter.
6. Fry the eggs
   Wipe the frying pan clean and add the remaining oil. Crack the eggs into the pan, keeping them separate. Cook for 2-3 minutes for sunny-side up, or flip and cook for another minute for over-easy. Season with salt and pepper.
7. Assemble the breakfast
   Divide all components among four warm plates. Arrange the bacon, sausages, black and white pudding, mushrooms, tomatoes, and eggs attractively on each plate. Serve the baked beans in small ramekins or directly on the plate. Add the buttered soda bread on the side.