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:
- sauteed mushrooms and tomatoes
- baked beans
- 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:
- 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! ❤
- 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
- 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.
- 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.
- Lastly, warm the beans in the skillet and spoon onto each plate.
- Place a bit of smoked salmon on each plate from the package.
- Chow down and enjoy! You’ve earned it! ❤