The full Irish breakfast harkens back to Ireland’s agrarian past. Farmworkers needed a good, hearty meal to have the energy to power through the rugged daily chores on the farm.
Like much of the world, farmers make up an increasingly small segment of the Irish population. But the popularity of the Irish breakfast hasn’t waned. It remains a favorite for genuine Irish folks and people who simply crave its hearty, basic goodness.
In the spirit of St. Patty’s we wanted to prepare a complete Irish breakfast in our test kitchen. The goal was to prepare as much as we could using our CVap® ovens and keep skillet-cooked foods hot, holding in the CVap® drawers.
What Exactly is an Irish Breakfast?
The exact ingredients of an Irish breakfast can vary. There are even regional variations in Ireland itself. But most involve some combination of the following:
- Rashers (or bacon)
- Irish sausages
- Black and white pudding
- Baked beans
- Eggs (sunny side)
- Potato farl (or some other form of cooked potatoes)
- Brown bread
- Irish butter
- Tea or coffee
Settings for Breakfast Ingredients
- Eggs – prepared sunny-side-up and held in a CVap Drawer at 140°F /+10
- Beans – rethermed in a CVap oven at 200°F Vapor/200°F Air until thoroughly heated. The warm beans were held in a CVap drawer at 140°F /+10.
- Rashers (Bacon) – cooked in a CVap oven at 200°F Vapor/350°F Air until it reached preferred doneness (for an Irish breakfast, this means not cooking until crisp). Once cooked, the rashers were held in a CVap drawer at 140°F /+10
- Bangers (sausage links) – cooked in a CVap oven at 200°F Vapor/350°F Air until thoroughly heated. The cooked bangers were held in a CVap drawer at 140°F /+10.
- Potatoes (we used frozen rounds) – in a CVap oven at 200°F Vapor/350°F Air until hot and crispy. We then held in a CVap drawer at 90°F /+80
- White Pudding (pork sausage with cornmeal (like scrapple)) – sliced and cooked in a skillet, then held in a CVap drawer at 90°F /+80.
- Black Pudding (pork sausage with cornmeal and blood (like scrapple)) – sliced and cooked in a skillet, then held in a CVap drawer at 90°F /+80.
- Tomatoes – cleaned and sliced in half.
The CVap Advantage
Our big advantage was the availability of our CVap equipment. CVap enabled us to keep everything hot and fresh so that the full breakfast could be presented all together, with every element piping hot and incredibly fresh.
The results were delicious and filling. Just the thing for a cool late-winter day.
We’ll close out this chapter with an Irish prayer. “Bless us with good food, the fit of gab and hearty laughter. May the love and joy we share, be with us ever after!”