Irish Farmhouse Breakfast
From the Appletree Press title: A Little Irish Cookbook by John Murphy & Illustrated by Karen Bailey, 1986

"I have fond memories of a particularly sunny summer a year or two ago when I stayed in a farmhouse on the Dingle peninsula. As well as the good weather I remember the breakfasts.

Start off with a freshly-cut half grapefruit with a dusting of superfine sugar, followed by a bowl of smooth oatmeal porridge gently cooked in milk and served with an individual jug of cream. After that comes rashers, sausages and eggs, the lot served with scones and brown [soda] bread warm from the oven, honey, homemade preserves, fresh butter and a pot of tea.

For each person gently fry two sausages over a low heat until well cooked through and golden brown on the outside. Also fry a couple of slices each of black and white pudding. Remove from the pan and keep hot. Drain off the fat, as it is somewhat indigestible, and fry two rashers of bacon, having first cut off the rind. Now fry a couple of eggs in the bacon fat, spooning the hot fat over the yolks to set them. Fry a few mushrooms, half a tomato and a slice or two of potato cake each. Add a pat of butter if there is not sufficient bacon fat, but do not cook in butter alone as it burns at too low a temperature."

From the Wikipedia: "In Ireland, as elsewhere, the exact constituents of a full breakfast vary, depending on geographical area, personal taste and cultural affiliation. Traditionally, the most common ingredients are bacon rashers, sausages, fried eggs, white pudding, black pudding, toast and sliced tomato. Sauteed mushrooms and fried tomato are also sometimes included, as well as baked beans, liver (although popularity has declined in recent years), and brown soda bread. A full Irish breakfast may be accompanied by a strong Irish breakfast tea such as Barry's Tea, Lyons Tea, or Bewley's breakfast blend served with milk. Fried potato bread, potato farl, boxty or toast is often served as an alternative to brown soda bread."