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 Full Irish Breakfast in Galway

4 editor picks for Full Irish Breakfast in Galway, ranked by editorial score. All Galway signature dishes · Full Irish Breakfast across every city.

  • Dela

    Order Brunch is the headline; the seed-to-feed seasonal plates at dinner reward a Thursday evening visit

    Dela on Lower Dominick Street Galway runs seven-day brunch from a Moycullen-farm kitchen, blending Modern Irish produce with Nordic and Asian notes.

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  • Corrib House Tea Rooms

    Order The buttermilk pancakes at brunch; the homemade cakes change daily and are consistently worth trying

    Corrib House in Woodquay Galway is a Georgian townhouse on the River Corrib, serving freshly baked cakes and light plates in a serene riverside setting.

    DetailsDirections

  • Brasserie on the Corner

    Order The dry-aged Irish beef is the headline; the Atlantic seafood platter works well for groups

    Brasserie on the Corner near Eyre Square Galway runs all-day service from breakfast through dinner around dry-aged Irish beef and Atlantic seafood plates.

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  • Gourmet Food Parlour

    Order The weekend brunch menu is the kitchen's best expression; the full Irish breakfast year-round

    Gourmet Food Parlour Salthill Galway is a busy all-day venue on the promenade, running breakfast through dinner with consistently sourced Irish produce.

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Make it at home

Serves 225 minEasy

Ingredients

  • 4 rashers of back bacon
  • 4 pork sausages (Clonakilty or any good Irish pork sausage)
  • 4 slices black pudding, about 1cm thick
  • 2 slices white pudding, about 1cm thick
  • 2 large free-range eggs
  • 2 medium tomatoes, halved
  • 4 button mushrooms or 2 large flat mushrooms
  • Butter and a little oil
  • 2 thick slices brown soda bread, toasted
  • Sea salt and black pepper

Method

  1. Heat a heavy pan over medium-high heat. Add sausages; cook turning for 12-15 minutes until golden brown and cooked through. Set aside to rest.
  2. In the same pan, add bacon; fry 3 minutes per side until cooked to your preference.
  3. In a separate pan, fry black and white pudding slices in a little butter 2 minutes per side.
  4. In the bacon pan, add halved tomatoes cut-side down; cook 3 minutes. Add mushrooms, season and cook 4 minutes.
  5. Fry eggs in butter in a clean pan to your preference.
  6. Toast brown soda bread. Arrange everything on warm plates. Season with salt and black pepper.

Editor tip. Clonakilty Black Pudding from Cork is widely available and is the Irish black pudding standard. Galway Saturday Market butchers produce equally good versions.

Common allergens: Gluten, Egg, Milk.