Full Irish Breakfast appears as a signature dish in 2 Ireland cities. See each city's local variant and where to eat it.
Full Irish breakfast · Dublin
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.
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.
Where to eat in Dublin:
- The Bakehouse
- Bewley's Cafe Grafton Street
- Brother Hubbard North
Full Irish Breakfast · Galway
The full Irish breakfast in Galway includes back bacon, pork sausage, white and black pudding, a free-range egg, grilled tomato and mushroom with brown soda bread toast.
The full cooked Irish breakfast evolved from the Victorian-era farmhouse kitchen tradition. The inclusion of white and black pudding distinguishes the Irish breakfast from its English cousin; Irish puddings use oatmeal as the grain filler in white pudding and pork blood in black pudding. In Galway the breakfast culture was anchored around the Saturday Market visitor trade and Galway Races crowds. Corrib House Tea Rooms became one of the city most-loved breakfast rooms and the Saturday morning full Irish after market shopping is one of Galway most embedded food customs.
Where to eat in Galway:
- Corrib House Tea Rooms
- Dela
- Brasserie on the Corner
- Gourmet Food Parlour