Not to be confused with the shot of the same name, an Irish breakfast is a meal that’s hearty, wholesome and hard to put down. Across the pond, this kitchen-sink combination of bacon, sausage, black and white pudding, eggs, mushrooms, tomatoes, potatoes, baked beans and bread is referred to as just a “full breakfast,” and it definitely lives up to its name.
We simplified our recipe for a camping setup, so we passed on the pudding, beans, potatoes and bread. Traditionally, it includes those items and is served with strong black tea and – for the more health-conscious – a glass of orange juice.
1 package of bacon (about 12 oz.)
1 package of sausage (about 8 oz.)
1 pack of whole mushrooms (about 8 oz.)
2 tablespoons of butter
Roughly a dozen small tomatoes on the vine
1. Set grill to 400 F.
2. Melt butter in a large cast-iron skillet.
3. Place the bacon and sausage links in the skillet and cook for about 15 minutes.
4. Flip the meat and add the tomatoes. Cook for another 15 minutes.
5. Remove the meat and set aside to make room for the mushrooms. Add mushrooms and cook another 15 minutes.
6. Once the tomatoes are done (they should be soft to the touch and the skin should begin to fall apart), remove them and add the eggs. Cook for 5-10 minutes, depending on desired yolk consistency.
7. Remove the skillet from the grill and start filling plates!