A pile of fried eggs, rashers of bacon, sausages, black pudding, white pudding, grilled tomato, mushrooms and brown soda bread, the morning-after Dublin reset, eaten with strong tea.
Where to eat it: 4 restaurants across 1 city.
The full Irish derives from the British full breakfast tradition but added two Irish-specific components: black pudding (a blood sausage made with oats) and white pudding (a non-blood version with oats and pork). The Cork city black pudding tradition (Clonakilty especially) supplies most Dublin kitchens. The plate became the standard B and B breakfast in the 1970s and survives as the all-day breakfast in cafes from the Bakehouse to Bewley's. Soda bread instead of toast is the city's preference.
Common allergens: Gluten, Egg, Dairy
Tip from the editors. Cook everything in one large pan in stages, not at once. The pan-warmed brown soda bread is the only way to do it; toast the slice in the bacon fat.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
The Bakehouse on Bachelors Walk in Dublin 1, a quayside Irish breakfast room serving the Liffey view's all-day fry-up, the city's reference for a tourist Irish breakfast.
Order: Full Irish breakfast with brown soda bread and butter.
Tip: Window stools face the Liffey; the back room sits forty. Open seven days, breakfast served all day.
Bewley's Cafe on Grafton Street in Dublin, the Ernest Bewley grand cafe since 1927, restored across three floors, the city's heritage tea-room and lunch room.
Signature drink: Bewley's coffee blend
Order: The Bewley's house blend coffee and a sticky bun; an afternoon cream tea upstairs.
Tip: Three floors; the first floor is the historic Harry Clarke window room. The basement Theatre cafe runs lunchtime plays.
Queen of Tarts on Cork Hill in Dublin 2, the Fallon sisters' 1998 patisserie steps from City Hall, now under Il Valentino owners and the city's reference for a Sunday tart.
Signature drink: Loose-leaf tea
Order: The savoury chicken tart with a side salad; chocolate raspberry tart and tea to finish.
Tip: Two locations on Dame Street; the Cork Hill original sits twenty. Saturday brunch fills before 10:30.
Brother Hubbard North on Capel Street in Dublin 1, the Garrett FitzGerald and James Boland Middle Eastern brunch room, the Capel Street weekend anchor.
Order: Shakshuka with house bread and a cardamom French toast.
Tip: Walk-in only Saturday and Sunday from 09:30; the queue starts before doors. Wednesday breakfast is the calm window.
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