Irish breakfast

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Zoney (talk | contribs) at 10:49, 22 March 2004 (Removed POV edits by Jooler - mentioning England SEVEN times! One comment at top of page and one more time explaining some differences is sufficient!). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

{{subst:#ifeq:a|b||{{subst:#ifexist:Wikipedia:Articles for deletion/{{subst:PAGENAME}}|{{subst:lessthan}}!-- The nomination page for this article already existed when this tag was added. If this was because the article had been nominated for deletion before, and you wish to renominate it, please replace "page={{subst:PAGENAME}}" with "page={{subst:PAGENAME}} (2nd nomination)" below before proceeding with the nomination. -->}}}}This template must be substituted. Replace {{afd with {{subst:afd.

{{subst:lessthan}}!-- Once discussion is closed, please place on talk page:

-->

The traditional Irish breakfast, to which the English breakfast is similar, should include at least the following fried items: pork sausages, bacon rashers, egg(s) and black & white pudding (Blood sausage). This breakfast is usually accompanied by brown soda bread (or toast) and tea.

Although the items listed are the main criteria for a proper Irish breakfast, other items can be included. This may include hash browns (cakes of fried and chopped potato), fried mushrooms and fried tomato. The Irish breakfast is distinguished from the English breakfast by the various 'mandatory' items (Kippers, cereal, porridge, kidneys, etc. would not be considered even an optional part of an 'Irish breakfast').

The traditional Ulster fry is a further distinction from an Irish breakfast. It will always include potato farls (potato bread) and fried soda farls (flat bread with baking soda not yeast). Generally puddings and soda bread are not common, but mushrooms and tomatoes possibly more so.

A breakfast roll is a French bread demi-baguette, filled with the contents of an Irish breakfast. The concept developed as a ready-to-go meal from convenience stores. It was spurred on by the innovation of in-store ovens being used to cook part-baked frozen French bread. In addition to standard breakfast ingredients, sometimes spicy potato wedges or other random ingredients from the hot counter may be added.

Any self-respecting Irish hotel is guaranteed to serve a fine Irish breakfast. Most B&Bs serve a full Irish breakfast as a point of pride. Where money is no object, one can also procure a fine culinary delight aboard many trains in Ireland.