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.
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:
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!”
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.