A Big Irish-American Breakfast [RECIPE]

Good Afternoon Friends!

Somewhere along the line of being a parent for 11+ years now, I surrendered to yoga pants. I remember when the Noob Chef Junior was born, I was still wearing jeans. I cared about having a matching, cute top. I think I even wore make up back in those days. Then along the line, somewhere between years of diapers and countless battles against my child’s bodily fluids I surrendered to cotton, washable, cheap clothing. Today I am thankful to be wearing yoga pants as I sit here patting my very full belly. If the Irish know one thing to do, it’s eat! And drink. But for now, let’s focus on the food.

I come from the land of all-you-can-eat buffets and gluttony. I love a big ol’ breakfast platter. But I had to make a few modifications to the traditional Irish brekkie so that my stomach didn’t sucker-punch me for the rest of the day. A traditional Irish breakfast consists of:

  • toast
  • hash-browns
  • sauteed mushrooms and tomatoes
  • baked beans
  • eggs
  • rashers (aka bacon)
  • and sausage

Oh yes, when the Irish come to brekkie, they don’t mess around! 😉 Now I must admit that I had to tweak this platter a bit because I have a gastric bypass pouch, AND bacon, sausage, and other processed meats usually give me migraines. So, in my Irish-American breakfast platter I used:

  • toast
  • sauteed tomatoes
  • baked beans
  • poached eggs
  • 1 vegan sausage-less sausage link
  • smoked salmon

It isn’t traditional. But man oh man was it delicious!! I actually had it for brunch so I’m set until dinner time. 🙂 If you’re ever in the mood for a big, hearty breakfast… look no further. With one skillet and a bit of time, you too can whip up this plate to enjoy. I did have a quick question for my fellow U.K./Irish followers: What type of tomato do you use to saute for this breakfast? I used a beefsteak tomato and while it was slightly crispy, it didn’t taste as well as I had hoped. Any thoughts or suggestions you can share would be greatly appreciated!

I hope you all are having a beautiful day! Stay tuned for more recipes, and until next time, keep on cooking! ❤


Irish-American Breakfast

Serves: 4


  • 4 Vegan Sausage-less Sausage Links (I love Trader Joe’s Vegan Sausage)
  • 8 eggs, poached
  • 2 tomatoes, sliced
  • 1 can Bush’s baked beans
  • 1 (8 ounce) pack smoked salmon
  • 8 slices toast, buttered and cut into triangles


  1. Begin by poaching the eggs. I use a pan to fill with a little water and gently simmer for 3-4 minutes until the eggs are completely poached. Place 2 on each plate.
  2. Rinse your skillet. Then add a bit of oil and saute the tomato slices. Set aside a few on each plate. Place the sausage links in the pan and turn the heat to HIGH. Brown on all sides for 2-3 minutes and place a link on each plate.
  3. Lastly, warm the beans in the skillet and spoon onto each plate.
  4. Place a bit of smoked salmon on each plate from the package.
  5. Chow down and enjoy! You’ve earned it! ❤


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