If you’ve ever had a full English or Scottish breakfast, you know they don’t mess around when it comes to a proper morning meal. But a traditional Irish breakfast is a classic of its own. It’s a hearty start to the day with no room left for lunch.
A traditional Irish breakfast shares some familiar staples with an English or Scottish breakfast but adds an Irish twist. Irish breakfasts start with things like eggs, sausages and grilled tomatoes and mushrooms. But they often include regional specialties like white pudding, soda bread, and local Irish sausages.
So what’s actually in an Irish breakfast and should you try it? (The answer is emphatically “yes!”)
Let’s talk about what’s on the plate and where you can try one. But first, let’s talk about where it all began.
History of the traditional Irish breakfast
A traditional Irish breakfast is rooted in farm life, like its Scottish and English cousins. It began as a practical way to fuel long workdays on the farm. Breakfasts in rural Ireland drew from whatever was available, usually cured meats, eggs, homemade bread, and potatoes.
The Irish people relied heavily on what they could grow, preserve, or prepare at home with available ingredients. Elements like soda bread and pork sausages, as well as black and white pudding, became staples in an Irish breakfast.
Breakfasts across the British Isles took on a more structured and indulgent role during Victorian times. Wealthier homes hosted lavish breakfasts, as it was a sign of hospitality and affluence. They took pride in offering breakfasts that showcase the best of their local meats and produce.
As Ireland modernized and guesthouses and B&Bs became more common, the Irish breakfast became a broader symbol of hospitality and a staple of Irish culture. It was a way of welcoming visitors with a generous, comforting meal that honored tradition and showed pride in Irish heritage.
Today, traditional Irish breakfasts are commonly offered in hotels, B&Bs, guest houses, restaurants, pubs and cafés throughout Ireland. A full Irish breakfast isn’t a daily occurrence in most Irish homes these days. Instead, they’re reserved for slower weekends, holidays, or hosting visiting guests.
What’s in a traditional Irish breakfast?
A hearty breakfast in Ireland is filling and flavorful. It’s certainly not shy about either carbs or meat. While there isn’t a true “official” version of a full Irish breakfast, most include a core group of ingredients. There may be a few extras, or differences in preparation, depending on the region or establishment. Here’s what you’re most likely to find.
Rashers (Irish back bacon)
Irish rashers are thick and meaty, more like ham. They’re a bit like what Americans call “canadian bacon”, except they aren’t formed and pressed into a circle. Rashers certainly aren’t crispy, unlike American bacon that you may be accustomed to having at breakfast.
Rashers are cut from the pig loin and are usually pan-fried until browned but not crispy. Bacon like Americans are accustomed to is called “streaky bacon” in Ireland. While some eateries may be willing to substitute streaky bacon on the plate, it’s worth trying rashers at least once. They’re fully cooked and very tasty, even if they’re different from what you’re used to. Two rashers are common on nearly every breakfast plate.
Irish sausages
Irish sausage is traditional pork sausage that may be seasoned with herbs and sometimes bread crumbs or rusk for texture. They’re link sausages, not a sausage patty or square like Scottish Lorne sausage. Irish sausages let the flavor of the Irish pork shine through. They’re softer, more finely ground, and less seasoned than British or American sausages. They may be served with a side of brown sauce.
Black pudding
This traditional blood sausage is made with pork fat, blood, oats and spices. It’s savory and earthy with a bit of a crumbly texture. Even if the idea of it puts you off, give it a try. Many visitors find it more approachable than expected. I’ve tried it and while I didn’t love it, black pudding wasn’t as distasteful as I thought it could be. And if an establishment does it particularly well, I’m not opposed to trying it again.
White pudding
White pudding is similar in shape and texture to black pudding. It simply doesn’t contain blood. It’s made from pork meat or fat, suet, oatmeal and spices. It’s lighter in flavor and texture. Many travelers find it easier to enjoy than the idea of black pudding. I prefer the lighter flavor of white pudding over black pudding.
Eggs
A fried egg or two is standard, usually sunny side up with a runny yolk. Some places give an option of scrambled or poached eggs. Irish-style scrambled eggs tend to be creamy and soft, closer to more of a custard texture than the firmer American style eggs. The texture is a result of stirring constantly during the cooking process and adding a bit of cream, rather than letting the eggs set slightly before another stir.
Grilled tomato
A halved tomato, grilled or pan-fried cut side down, adds a bright and slightly acidic element to the meal. Some kitchens may add herbs or a bit of oil for extra flavor.
Mushrooms
Usually button mushrooms sautéed in butter or oil until golden brown. Higher-end establishments, especially gastropubs and upscale restaurants or hotels, may use other varieties like oyster or portobello. They may also add herbs with a bit of white wine, oil or butter for extra flavor.
Baked beans
Modern Irish breakfasts often include baked beans in tomato sauce, similar to the ones served in England and Scotland. They’re warm, savory, and provide a saucy contrast to the salty meats.
Soda bread or toast
Toast is common in many modern breakfasts, but Irish soda bread is traditional. It’s a dense, crumbly quick bread made with baking soda instead of yeast. Some establishments will serve brown soda bread while others serve white. Occasionally it’s pan-fried for extra richness. While it can be used to accompany the rest of the plate, even assist in pushing pieces onto the fork, expect it to come with butter and jam on the side. Irish butter and fresh soda bread is a wonder in its own right.
In Northern Ireland you may see soda farls instead. Soda farls are flat, griddled bread made with baking soda. They’re a type of soda bread that’s cut into four pieces. Soda farls are unique to Irish cuisine and can only be found in Northern Ireland. They’re a common ingredient in an Ulster Fry. An Ulster Fry is a traditional Irish breakfast in Northern Ireland. Similar food, different name.
Potato bread or boxty
Not every Irish breakfast includes potato-based breads, but some do. It’s especially common in Northern Ireland as part of an Ulster Fry. Think of it less like a potato pancake and more like dough made from mashed potatoes. Potato bread or boxty is essentially slices of dough made with mashed potato, then fried until golden. They’re dense, chewy, and excellent for soaking up egg yolk or beans.
How is a traditional Irish breakfast different from a full English or Scottish?
Irish, English and Scottish breakfasts are all hearty, savory and built to last. But each country has its own twist. If you’ve had a full English or Scottish breakfast, the Irish version will be familiar but not identical. Here’s what makes a traditional Irish breakfast stand out:
The ingredients
White pudding is a staple. You won’t find it on an English breakfast plate and only sometimes on a Scottish one. In Ireland, it’s nearly always served alongside black pudding. It’s a key part of what makes the Irish breakfast distinct.
Soda bread is more common than toast or fried bread. While most hotels and cafés will offer toast, the more traditional spots will include soda bread that’s either plain, brown, or pan-fried. In Northern Ireland you’ll often get soda farls instead. These are quarter rounds of soda bread that are griddled instead of baked.
The flavors
Irish sausages are unique. They’re usually milder, finer in texture, and sometimes a bit sweeter than English sausages or the square Lorne sausage that’s popular in Scotland. Irish sausages are distinct for using Irish-raised pork. Many Irish sausages are made using old-fashioned family recipes with ultra-local ingredients.
The balance of flavors leans soft and savory. Compared to Scottish breakfasts, especially ones that contain haggis or more heavily spiced black pudding, the Irish version is gentler. It’s still incredibly filling. But the flavor mix is quieter and more subtle.
Irish hospitality
Irish breakfasts are often served with a bit of extra hospitality. While this isn’t a difference found on the plate itself, the Irish breakfast is deeply tied to the tradition of welcoming guests. Many B&Bs, inns, and guesthouses take great pride in serving a traditional Irish breakfast that’s homemade and generous.
Even if you’ve tried an English or Scottish breakfast, it’s still worth ordering an Irish breakfast. The ingredients, presentation and flavors are just different enough to make it a unique experience.
What’s an Ulster Fry?
If you’re in Northern Ireland, you might see the term “Ulster Fry” instead of “full Irish breakfast”. The concept is nearly the same, although often the ingredients are all fried together in a single frying pan rather than cooking ingredients separately.
An Ulster Fry includes most of the standard Irish breakfast items like rashers, sausages, eggs, black and white pudding, mushrooms, and grilled tomato. But it usually swaps out toast or soda bread for soda farls and potato bread or boxty. Both are griddled rather than baked. They have a slightly crispy exterior and a chewy interior.
The Ulster Fry is even more carb-heavy than a full Irish breakfast served in the Republic of Ireland. But it’s just as beloved to start the day. It’s served in homes, cafés, hotels, restaurants, B&Bs, inns and guesthouses throughout Northern Ireland.
What do Americans find surprising about a traditional Irish breakfast?
If you’re used to pancakes, french toast, maple syrup and crispy bacon, the traditional Irish breakfast can be a bit of a shock. Here are a few things that you may find surprising:
The food itself
What’s in the pudding? Black pudding and white pudding are both savory, sausage-like items. It’s not the British definition of “pudding” and they definitely aren’t desserts. Black pudding contains pork blood while white pudding doesn’t. They’re typically sliced and pan-fried, with a texture similar to a densely packed stuffing. They may sound intimidating, but both are worth a try at least once.
There’s beans for breakfast? Yes, baked beans in a tomato-based sauce are standard on breakfast plates across Ireland and the United Kingdom. They aren’t sweet or served in a brown sugar sauce like American baked beans. They’re warm and savory, and surprisingly good with eggs, toast and sausage. It may sound odd, but they round out the plate really well.
Irish bacon isn’t crispy. Rashers are a surprise if you’re expecting crispy, streaky bacon like what’s served in America. Irish bacon is thicker and leaner. It’s fully cooked and is more like a thin slice of ham. It’s really good, even if it’s not what you initially think of when it comes to bacon.
What isn’t included
Where’s the toast? Some places may serve toast, but many offer soda bread or soda farls instead. Soda bread is dense and crumbly. It’s made with baking soda instead of yeast. It’s often served cold with butter, or sometimes lightly fried.
There isn’t anything sweet. You won’t find syrup, pancakes or waffles as part of a traditional breakfast. Some hotel buffets may offer them for international guests, but they aren’t part of an Irish breakfast plate. A full Irish is an entirely savory meal.
Is there any coffee? Tea is the traditional companion to an Irish breakfast. Many locals still prefer a strong cup of black tea with milk. But don’t worry, coffee is available almost everywhere. Just don’t expect a bottomless cup of coffee like you can get in the U.S. Many places serve a single cup or small pot, and refills aren’t always included. Sometimes the coffee may be of the “instant” variety. If you’re particular, you may want to specify how you take it. You can ask for “filtered coffee” if you’re looking for something closer to an American drip coffee.
The amount of food
There’s a lot of food! This definitely isn’t a light breakfast. It’s closer to a full brunch. You probably won’t need lunch afterward, even if you’re heading out for a busy day of sightseeing. It’s a hearty meal with a lot of fuel. Probably enough to hold you over until a mid-afternoon pint at the local pub!
Are there variations across Ireland and the British Isles?
The core ingredients in a traditional full Irish breakfast are fairly consistent across the county, but there are a few regional differences worth noting.
Northern Ireland: The Ulster Fry
In Northern Ireland, the full Irish breakfast goes by another name: the Ulster Fry. It includes the usual things like sausages, eggs, black and white pudding, mushrooms, and grilled tomato. But it also includes soda farls and potato bread, fried to golden perfection. These griddled breads make the Ulster Fry a heavier more carb-forward version than what you’ll find in the Republic of Ireland.
West and South Ireland
In counties like Galway, Clare, Cork, and Kerry, most guesthouses emphasize locally sourced ingredients and regional sausage recipes. Some use Irish brown bread, a type of soda bread made with coarse wholemeal flour and buttermilk. It’s often served with Irish butter and preserves. There may be some slight variations in how black and white puddings are spiced or cooked. It mainly depends on local preferences and taste, as well as the preferences of the guesthouse host or hostess.
Dublin and urban areas
In bigger cities, especially Dublin, you’ll find modern versions of the Irish breakfast alongside the classics. Cafés may offer vegetarian or vegan options using plant-based sausages and puddings. Some upscale hotels add artisan touches like free-range eggs, locally cured rashers, or sourdough toast. It’s still very close to the traditional Irish breakfast with a few updates for contemporary tastes.
The Irish take pride in their local produce and meats. Irish breakfasts are actually part of a larger family of hearty breakfasts spanning the British Isles. If you’re venturing beyond Ireland, you’ll notice some overlap as well as some differences.
English breakfast
The full English breakfast is the most internationally recognized version. It usually includes back bacon, eggs, link sausage (often Cumberland sausage), baked beans, grilled tomato, mushrooms, and toast or fried bread. Black pudding is common but not universal. It’s typically served with tea or coffee.
Welsh breakfast
Traditional Welsh breakfasts are less standardized than the others. Some versions include laverbread, a traditional Welsh dish. Laverbread isn’t bread at all. It’s seaweed that’s been cooked for hours and reduced to more of a pureed consistency that can be spread on toast. In traditional settings along the Welsh coast, Welsh breakfasts may include cockles alongside eggs and bacon.
Scottish breakfast
You’ll still get eggs, sausage and bacon, and you’ll often see tattie scones or haggis included. Expect black pudding as well as an occasional white pudding. Tattie scones are a savory potato bread, essentially a potato-based flatbread that are often served with breakfast. While not traditionally part of a Scottish breakfast, you may see neaps and tatties on the menu as well. Neaps and tatties are simply mashed turnips (or rutabagas, referred to as “swedes” in the UK), called “neaps”, and mashed potatoes, called “tatties”.
What about vegetarian or vegan Irish breakfasts?
They do exist, and some are excellent. In cities and tourist-friendly towns, you’ll find plant-based versions of the traditional Irish breakfast. They often include veggie sausages, grilled mushrooms, baked beans, grilled tomato, toast or soda bread, and sometimes sautéed spinach. Some places may even serve vegan black pudding made with oats, spices and plant-based fat. While they aren’t strictly traditional, they strive to honor the spirit of the hearty and savory Irish breakfast.
Where can I get a traditional Irish breakfast?
You won’t need to look far to find a traditional Irish breakfast. It’s a staple at guesthouses, inns, B&Bs, pubs, cafés, restaurants and hotels across Ireland. Many guesthouses, inns, and B&Bs include it in the room rate, especially outside major cities.
For the best experience, stay at a locally owned B&B, inn or guesthouse. They take pride in serving homemade breakfasts with local ingredients. Often they’ll have house-baked soda bread or black and white puddings from the neighborhood butcher.
Look for menus that include both black and white pudding. It’s usually a good sign that the place is offering an authentic experience, not just a generic cooked breakfast. An alternative is to try a pub or café that serves breakfast all day. These are often more casual but still hearty. And it’s a great way to try an Irish breakfast if you aren’t an early riser (or are suffering from jet lag).
Enjoying a traditional Irish breakfast
Sitting down to a full Irish breakfast is part of the travel experience. It’s a great way to experience Irish hospitality, whether it’s your first morning in Ireland or a mid-trip treat.
You don’t have to eat everything on your plate. You won’t be judged for skipping the black pudding. But trying something new, even if it’s only one bite, is part of the enjoyment of travel. It’s experiencing things you aren’t accustomed to, and may never do again.
Go ahead, order the full Irish. And don’t forget to come hungry! Enjoy a beloved Irish tradition while you explore one of the most welcoming and friendly countries in the world.
Want more Irish travel inspiration? Check out more Ireland and Northern Ireland blog posts.
If you’ve ever had a full English or Scottish breakfast, you know they don’t mess around when it comes to a proper morning meal. But a traditional Irish breakfast is a classic of its own. It’s a hearty start to the day with no room left for lunch.
A traditional Irish breakfast shares some familiar staples with an English or Scottish breakfast but adds an Irish twist. Irish breakfasts start with things like eggs, sausages and grilled tomatoes and mushrooms. But they often include regional specialties like white pudding, soda bread, and local Irish sausages.
So what’s actually in an Irish breakfast and should you try it? (The answer is emphatically “yes!”)
Let’s talk about what’s on the plate and where you can try one. But first, let’s talk about where it all began.
History of the traditional Irish breakfast
A traditional Irish breakfast is rooted in farm life, like its Scottish and English cousins. It began as a practical way to fuel long workdays on the farm. Breakfasts in rural Ireland drew from whatever was available, usually cured meats, eggs, homemade bread, and potatoes.
The Irish people relied heavily on what they could grow, preserve, or prepare at home with available ingredients. Elements like soda bread and pork sausages, as well as black and white pudding, became staples in an Irish breakfast.
Breakfasts across the British Isles took on a more structured and indulgent role during Victorian times. Wealthier homes hosted lavish breakfasts, as it was a sign of hospitality and affluence. They took pride in offering breakfasts that showcase the best of their local meats and produce.
As Ireland modernized and guesthouses and B&Bs became more common, the Irish breakfast became a broader symbol of hospitality and a staple of Irish culture. It was a way of welcoming visitors with a generous, comforting meal that honored tradition and showed pride in Irish heritage.
Today, traditional Irish breakfasts are commonly offered in hotels, B&Bs, guest houses, restaurants, pubs and cafés throughout Ireland. A full Irish breakfast isn’t a daily occurrence in most Irish homes these days. Instead, they’re reserved for slower weekends, holidays, or hosting visiting guests.
What’s in a traditional Irish breakfast?
A hearty breakfast in Ireland is filling and flavorful. It’s certainly not shy about either carbs or meat. While there isn’t a true “official” version of a full Irish breakfast, most include a core group of ingredients. There may be a few extras, or differences in preparation, depending on the region or establishment. Here’s what you’re most likely to find.
Rashers (Irish back bacon)
Irish rashers are thick and meaty, more like ham. They’re a bit like what Americans call “canadian bacon”, except they aren’t formed and pressed into a circle. Rashers certainly aren’t crispy, unlike American bacon that you may be accustomed to having at breakfast.
Rashers are cut from the pig loin and are usually pan-fried until browned but not crispy. Bacon like Americans are accustomed to is called “streaky bacon” in Ireland. While some eateries may be willing to substitute streaky bacon on the plate, it’s worth trying rashers at least once. They’re fully cooked and very tasty, even if they’re different from what you’re used to. Two rashers are common on nearly every breakfast plate.
Irish sausages
Irish sausage is traditional pork sausage that may be seasoned with herbs and sometimes bread crumbs or rusk for texture. They’re link sausages, not a sausage patty or square like Scottish Lorne sausage. Irish sausages let the flavor of the Irish pork shine through. They’re softer, more finely ground, and less seasoned than British or American sausages. They may be served with a side of brown sauce.
Black pudding
This traditional blood sausage is made with pork fat, blood, oats and spices. It’s savory and earthy with a bit of a crumbly texture. Even if the idea of it puts you off, give it a try. Many visitors find it more approachable than expected. I’ve tried it and while I didn’t love it, black pudding wasn’t as distasteful as I thought it could be. And if an establishment does it particularly well, I’m not opposed to trying it again.
White pudding
White pudding is similar in shape and texture to black pudding. It simply doesn’t contain blood. It’s made from pork meat or fat, suet, oatmeal and spices. It’s lighter in flavor and texture. Many travelers find it easier to enjoy than the idea of black pudding. I prefer the lighter flavor of white pudding over black pudding.
Eggs
A fried egg or two is standard, usually sunny side up with a runny yolk. Some places give an option of scrambled or poached eggs. Irish-style scrambled eggs tend to be creamy and soft, closer to more of a custard texture than the firmer American style eggs. The texture is a result of stirring constantly during the cooking process and adding a bit of cream, rather than letting the eggs set slightly before another stir.
Grilled tomato
A halved tomato, grilled or pan-fried cut side down, adds a bright and slightly acidic element to the meal. Some kitchens may add herbs or a bit of oil for extra flavor.
Mushrooms
Usually button mushrooms sautéed in butter or oil until golden brown. Higher-end establishments, especially gastropubs and upscale restaurants or hotels, may use other varieties like oyster or portobello. They may also add herbs with a bit of white wine, oil or butter for extra flavor.
Baked beans
Modern Irish breakfasts often include baked beans in tomato sauce, similar to the ones served in England and Scotland. They’re warm, savory, and provide a saucy contrast to the salty meats.
Soda bread or toast
Toast is common in many modern breakfasts, but Irish soda bread is traditional. It’s a dense, crumbly quick bread made with baking soda instead of yeast. Some establishments will serve brown soda bread while others serve white. Occasionally it’s pan-fried for extra richness. While it can be used to accompany the rest of the plate, even assist in pushing pieces onto the fork, expect it to come with butter and jam on the side. Irish butter and fresh soda bread is a wonder in its own right.
In Northern Ireland you may see soda farls instead. Soda farls are flat, griddled bread made with baking soda. They’re a type of soda bread that’s cut into four pieces. Soda farls are unique to Irish cuisine and can only be found in Northern Ireland. They’re a common ingredient in an Ulster Fry. An Ulster Fry is a traditional Irish breakfast in Northern Ireland. Similar food, different name.
Potato bread or boxty
Not every Irish breakfast includes potato-based breads, but some do. It’s especially common in Northern Ireland as part of an Ulster Fry. Think of it less like a potato pancake and more like dough made from mashed potatoes. Potato bread or boxty is essentially slices of dough made with mashed potato, then fried until golden. They’re dense, chewy, and excellent for soaking up egg yolk or beans.
How is a traditional Irish breakfast different from a full English or Scottish?
Irish, English and Scottish breakfasts are all hearty, savory and built to last. But each country has its own twist. If you’ve had a full English or Scottish breakfast, the Irish version will be familiar but not identical. Here’s what makes a traditional Irish breakfast stand out:
The ingredients
White pudding is a staple. You won’t find it on an English breakfast plate and only sometimes on a Scottish one. In Ireland, it’s nearly always served alongside black pudding. It’s a key part of what makes the Irish breakfast distinct.
Soda bread is more common than toast or fried bread. While most hotels and cafés will offer toast, the more traditional spots will include soda bread that’s either plain, brown, or pan-fried. In Northern Ireland you’ll often get soda farls instead. These are quarter rounds of soda bread that are griddled instead of baked.
The flavors
Irish sausages are unique. They’re usually milder, finer in texture, and sometimes a bit sweeter than English sausages or the square Lorne sausage that’s popular in Scotland. Irish sausages are distinct for using Irish-raised pork. Many Irish sausages are made using old-fashioned family recipes with ultra-local ingredients.
The balance of flavors leans soft and savory. Compared to Scottish breakfasts, especially ones that contain haggis or more heavily spiced black pudding, the Irish version is gentler. It’s still incredibly filling. But the flavor mix is quieter and more subtle.
Irish hospitality
Irish breakfasts are often served with a bit of extra hospitality. While this isn’t a difference found on the plate itself, the Irish breakfast is deeply tied to the tradition of welcoming guests. Many B&Bs, inns, and guesthouses take great pride in serving a traditional Irish breakfast that’s homemade and generous.
Even if you’ve tried an English or Scottish breakfast, it’s still worth ordering an Irish breakfast. The ingredients, presentation and flavors are just different enough to make it a unique experience.
What’s an Ulster Fry?
If you’re in Northern Ireland, you might see the term “Ulster Fry” instead of “full Irish breakfast”. The concept is nearly the same, although often the ingredients are all fried together in a single frying pan rather than cooking ingredients separately.
An Ulster Fry includes most of the standard Irish breakfast items like rashers, sausages, eggs, black and white pudding, mushrooms, and grilled tomato. But it usually swaps out toast or soda bread for soda farls and potato bread or boxty. Both are griddled rather than baked. They have a slightly crispy exterior and a chewy interior.
The Ulster Fry is even more carb-heavy than a full Irish breakfast served in the Republic of Ireland. But it’s just as beloved to start the day. It’s served in homes, cafés, hotels, restaurants, B&Bs, inns and guesthouses throughout Northern Ireland.
What do Americans find surprising about a traditional Irish breakfast?
If you’re used to pancakes, french toast, maple syrup and crispy bacon, the traditional Irish breakfast can be a bit of a shock. Here are a few things that you may find surprising:
The food itself
What’s in the pudding? Black pudding and white pudding are both savory, sausage-like items. It’s not the British definition of “pudding” and they definitely aren’t desserts. Black pudding contains pork blood while white pudding doesn’t. They’re typically sliced and pan-fried, with a texture similar to a densely packed stuffing. They may sound intimidating, but both are worth a try at least once.
There’s beans for breakfast? Yes, baked beans in a tomato-based sauce are standard on breakfast plates across Ireland and the United Kingdom. They aren’t sweet or served in a brown sugar sauce like American baked beans. They’re warm and savory, and surprisingly good with eggs, toast and sausage. It may sound odd, but they round out the plate really well.
Irish bacon isn’t crispy. Rashers are a surprise if you’re expecting crispy, streaky bacon like what’s served in America. Irish bacon is thicker and leaner. It’s fully cooked and is more like a thin slice of ham. It’s really good, even if it’s not what you initially think of when it comes to bacon.
What isn’t included
Where’s the toast? Some places may serve toast, but many offer soda bread or soda farls instead. Soda bread is dense and crumbly. It’s made with baking soda instead of yeast. It’s often served cold with butter, or sometimes lightly fried.
There isn’t anything sweet. You won’t find syrup, pancakes or waffles as part of a traditional breakfast. Some hotel buffets may offer them for international guests, but they aren’t part of an Irish breakfast plate. A full Irish is an entirely savory meal.
Is there any coffee? Tea is the traditional companion to an Irish breakfast. Many locals still prefer a strong cup of black tea with milk. But don’t worry, coffee is available almost everywhere. Just don’t expect a bottomless cup of coffee like you can get in the U.S. Many places serve a single cup or small pot, and refills aren’t always included. Sometimes the coffee may be of the “instant” variety. If you’re particular, you may want to specify how you take it. You can ask for “filtered coffee” if you’re looking for something closer to an American drip coffee.
The amount of food
There’s a lot of food! This definitely isn’t a light breakfast. It’s closer to a full brunch. You probably won’t need lunch afterward, even if you’re heading out for a busy day of sightseeing. It’s a hearty meal with a lot of fuel. Probably enough to hold you over until a mid-afternoon pint at the local pub!
Are there variations across Ireland and the British Isles?
The core ingredients in a traditional full Irish breakfast are fairly consistent across the county, but there are a few regional differences worth noting.
Northern Ireland: The Ulster Fry
In Northern Ireland, the full Irish breakfast goes by another name: the Ulster Fry. It includes the usual things like sausages, eggs, black and white pudding, mushrooms, and grilled tomato. But it also includes soda farls and potato bread, fried to golden perfection. These griddled breads make the Ulster Fry a heavier more carb-forward version than what you’ll find in the Republic of Ireland.
West and South Ireland
In counties like Galway, Clare, Cork, and Kerry, most guesthouses emphasize locally sourced ingredients and regional sausage recipes. Some use Irish brown bread, a type of soda bread made with coarse wholemeal flour and buttermilk. It’s often served with Irish butter and preserves. There may be some slight variations in how black and white puddings are spiced or cooked. It mainly depends on local preferences and taste, as well as the preferences of the guesthouse host or hostess.
Dublin and urban areas
In bigger cities, especially Dublin, you’ll find modern versions of the Irish breakfast alongside the classics. Cafés may offer vegetarian or vegan options using plant-based sausages and puddings. Some upscale hotels add artisan touches like free-range eggs, locally cured rashers, or sourdough toast. It’s still very close to the traditional Irish breakfast with a few updates for contemporary tastes.
The Irish take pride in their local produce and meats. Irish breakfasts are actually part of a larger family of hearty breakfasts spanning the British Isles. If you’re venturing beyond Ireland, you’ll notice some overlap as well as some differences.
English breakfast
The full English breakfast is the most internationally recognized version. It usually includes back bacon, eggs, link sausage (often Cumberland sausage), baked beans, grilled tomato, mushrooms, and toast or fried bread. Black pudding is common but not universal. It’s typically served with tea or coffee.
Welsh breakfast
Traditional Welsh breakfasts are less standardized than the others. Some versions include laverbread, a traditional Welsh dish. Laverbread isn’t bread at all. It’s seaweed that’s been cooked for hours and reduced to more of a pureed consistency that can be spread on toast. In traditional settings along the Welsh coast, Welsh breakfasts may include cockles alongside eggs and bacon.
Scottish breakfast
You’ll still get eggs, sausage and bacon, and you’ll often see tattie scones or haggis included. Expect black pudding as well as an occasional white pudding. Tattie scones are a savory potato bread, essentially a potato-based flatbread that are often served with breakfast. While not traditionally part of a Scottish breakfast, you may see neaps and tatties on the menu as well. Neaps and tatties are simply mashed turnips (or rutabagas, referred to as “swedes” in the UK), called “neaps”, and mashed potatoes, called “tatties”.
What about vegetarian or vegan Irish breakfasts?
They do exist, and some are excellent. In cities and tourist-friendly towns, you’ll find plant-based versions of the traditional Irish breakfast. They often include veggie sausages, grilled mushrooms, baked beans, grilled tomato, toast or soda bread, and sometimes sautéed spinach. Some places may even serve vegan black pudding made with oats, spices and plant-based fat. While they aren’t strictly traditional, they strive to honor the spirit of the hearty and savory Irish breakfast.
Where can I get a traditional Irish breakfast?
You won’t need to look far to find a traditional Irish breakfast. It’s a staple at guesthouses, inns, B&Bs, pubs, cafés, restaurants and hotels across Ireland. Many guesthouses, inns, and B&Bs include it in the room rate, especially outside major cities.
For the best experience, stay at a locally owned B&B, inn or guesthouse. They take pride in serving homemade breakfasts with local ingredients. Often they’ll have house-baked soda bread or black and white puddings from the neighborhood butcher.
Look for menus that include both black and white pudding. It’s usually a good sign that the place is offering an authentic experience, not just a generic cooked breakfast. An alternative is to try a pub or café that serves breakfast all day. These are often more casual but still hearty. And it’s a great way to try an Irish breakfast if you aren’t an early riser (or are suffering from jet lag).
Enjoying a traditional Irish breakfast
Sitting down to a full Irish breakfast is part of the travel experience. It’s a great way to experience Irish hospitality, whether it’s your first morning in Ireland or a mid-trip treat.
You don’t have to eat everything on your plate. You won’t be judged for skipping the black pudding. But trying something new, even if it’s only one bite, is part of the enjoyment of travel. It’s experiencing things you aren’t accustomed to, and may never do again.
Go ahead, order the full Irish. And don’t forget to come hungry! Enjoy a beloved Irish tradition while you explore one of the most welcoming and friendly countries in the world.
Want more Irish travel inspiration? Check out more Ireland and Northern Ireland blog posts.
