Okay, so breakfast probably isn’t the first thing you think of when thinking of St. Patrick’s Day. It’s probably not even the third thing. Still, it’s a good idea to get a good lining on your stomach before doing whatever it is you have planned for the rest of the day, especially if your plans include the words green and beer.
This recipe from The Irish Inn in Ozark, Illinois, is for a Full Irish Breakfast, otherwise known as an Ulster Fry. Their Ulster Fry offers a a combination of traditional Irish ingredients and American alternatives.
- 2 traditional Irish bangers
- 2 slices Irish bacon (country ham portion will substitute)
- 1 medium pork chop
- 3 pieces American bacon
- 2 pieces each black or white pudding (if you can find an Irish butcher) the black pudding is something like a flavorful blutwurst and the white something like a very mild liverwurst (to compare the tastes to meats readers may find more familiar)
- 2 slices tomato
- 1/4 cup mushrooms
- 1/4 cup white wine
- 2 eggs
- 2 slices potato bread (rye or whole wheat toast will substitute)
- real butter
- orange marmalade
Everyone knows how to prepare these ingredients. The secret is to serve them all hot to the table simultaneously, which is where a second pair of hands comes in nicely. Fry the potato bread and eggs in a little of the meat fat, with eggs made sunny-side up. Spoon some of the meat fat over the cooking egg that is sunny-side up for extra flavor and to ensure even cooking. Lightly sautÃ©e the tomatoes. Grill the pork chops. Cook the mushrooms in the white wine.
Guests at the Irish Inn say they serve the best Irish breakfast in America. Go and see for yourself, or try this recipe on your own.