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.
Brother Hubbard North on Capel Street in Dublin 1, Garrett FitzGerald and James Boland's original Middle Eastern brunch room, the Capel Street weekend anchor.
OrderShakshuka with house bread; a cardamom French toast and a flat white to follow.
TipWalk-in only Saturday and Sunday from 09:30; the queue starts before doors. Wednesday breakfast is the calm window.
The Bakehouse on Bachelors Walk in Dublin 1, a quayside bakery and cafe serving classic Irish brown bread, soda farls and an all-day fry-up on the river.
OrderA slab of brown soda bread with butter and an all-day full Irish.
TipWindow 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.
OrderThe Bewley's house blend coffee and a sticky bun; an afternoon cream tea upstairs.
TipThree floors; the first floor is the historic Harry Clarke window room. The basement Theatre cafe runs lunchtime plays.
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