Start your day off with this Irish breakfast — you'll never want cold cereal again. You can face anything after this hearty breakfast of eggs, mushrooms, and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side. It's essential that you serve this breakfast with sweet, milky tea.
Ingredients
6 thick slices bacon
2 tablespoons butter or margarine
4 eggs
2 small tomatoes, sliced
1 ½ cups whole mushrooms
4 slices prepared soda bread
Directions
Lay bacon slices in a single layer in a large skillet. Fry over medium heat until starting to brown. Fry on both sides. Remove from the pan, but save the grease.
Add butter to the skillet and melt. Crack eggs into the pan, being careful not to break the yolks. Place tomato slices, mushrooms, and bread into the skillet, keeping everything separate. Fry gently, stirring mushrooms and tomatoes occasionally. Flip bread to brown on both sides.
When egg whites are set but the yolks are still runny, dish half of everything onto each of two warmed plates and serve immediately.
Tips
Use high-quality bacon – Irish or thick-cut back bacon will give you the best flavor and texture. If using American-style bacon, opt for a thicker cut.
Don't rush the mushrooms and tomatoes – Let them caramelize slowly for deeper flavor. You can add a pinch of salt to the tomatoes to bring out their juices.
Toast the soda bread properly – Instead of just frying, press the bread slightly into the skillet so it absorbs some of the bacon grease for extra flavor.
Keep the eggs soft – Cook the eggs low and slow to ensure runny yolks. If you prefer firmer eggs, cover the skillet for a minute to gently steam them.
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