What Is an Irish Breakfast?

I was born in London to an English mother and an Irish father, so I’ve definitely had my fair share of full English and Irish breakfasts over the years. Although some ingredients are identical in both breakfasts, some components can be open to (sometimes fierce!) debate, depending on where you are from. So, what is an Irish breakfast and how does it differ from an English one?

In the Republic of Ireland and Northern Ireland, there isn’t just a “full Irish breakfast” that covers the whole of the island. Depending on where you are, you could be eating a traditional full Irish breakfast south of the border or the “Ulster Fry” if you are north. These breakfasts have similarities, but some elements are very specific to the area. More on that later!

While it may depend on who you ask and where they are from, a traditional Irish breakfast almost always includes fried eggs with a runny yolk, back bacon (known commonly in the Republic and Northern Ireland as “rashers”), pork sausage, whole or sliced button mushrooms (sautéed in the pork and bacon fat), and tomatoes (either fresh or canned) that are lightly pan-fried. Lastly, it is also very common for the breakfast to be enjoyed with cup of strong black tea with milk.

More common, but sometimes debated, ingredients in an Irish breakfast often include black and white pudding (types of pork sausage), toasted soda bread, and boxty (Irish potato pancakes). Read more on the difference between an Irish breakfast and an English breakfast below!

An Irish breakfast is thought to have started in neighboring England, where a “proper” breakfast is now known as a “full English” or a “fry-up.” The dish is an iconic part of British cuisine and just as traditional as fish and chips or bangers and mash. It’s said to date back to as early as the 13th century, when it was served as a hearty feast (that included fowl, fish, and offal). It evolved centuries later into a fried breakfast during the Victorian era.

Although the meal started with the upper and middle classes, it went on to be embraced by laborers during the Industrial Revolution and has become a working-class staple since the 1950s — and is still the most common menu item in greasy spoon cafes. To this day, it is not just served in the morning. In other words, it was the original all-day breakfast!

Although it’s not known when the first “full Irish” breakfast was created, it would most likely be at around the same time as the English one, due to Ireland’s proximity and the Protestant landowners (Anglo-Irish gentry) from the English invasion. The Irish breakfast also became a well-known staple amongst farmers, who’d prepare it in the early hours to set them up for the day out in the cold and very wet terrain.

Ingredients were sourced locally and usually fried in Irish butter in one skillet (keeping the cooked items warm in the oven or Aga while the rest cooked). Nowadays, Irish breakfasts are ubiquitous on menus in pubs, restaurants, and hotels or served on relaxing weekends at home. 

One of the main differences between Irish and English breakfasts is that an Irish breakfast does not include the addition of baked beans or bubble and squeak, which are very particular to England. Additionally, an Irish breakfast will usually include both black and white pudding, while an English breakfast often only has black pudding. Lastly, both Irish and English breakfasts usually include some sort of toast, but in an Irish breakfast, soda bread, brown bread, or farls (Irish triangular flatbread) are often used.

An Ulster fry typically refers to a traditional Irish breakfast, but one particularly associated with Northern Ireland. An Ulster fry usually has the same elements as an Irish breakfast, with a couple of differences. Unlike an Irish breakfast, an Ulster fry sometimes has baked beans as well as potato added, often in the form of boxty.

Here is a more detailed breakdown on the differences between an Irish Breakfast, an English Breakfast, and an Ulster Fry.

  
Here is more information on the more particular ingredients that you will usually only find in an Irish breakfast, English breakfast, or an Ulster Fry.