Full Irish Breakfast

Travel to Ireland on a plate – Celebrate St. Patrick’s Day at home with a traditional Full Irish Breakfast

Lightened Full Irish Breakfast

Light Full Irish Breakfast

Traditionally a very meat-centric offering this slimmed down version highlights my favorite components. Skipping most of the meat in a traditional Full Irish Breakfast also cut most of the calories. The flavors and textures remain as does the stomach filling volume but the threat of an immediate coronary attack is significantly reduced.

Bacon Rashers are fantastically amazing but sadly I have not even found them in my little corner of the universe. To make an Irish breakfast at home in the U.S. I used Canadian Bacon. Though not quite the same an ounce of Canadian Bacon is around 60 calories and under 3 grams of fat. Read the labels to be sure. The variety I grabbed came in at 60 calories, 1.5 g of fat, 10 g of protein, and 1 g. carbs.

Adjust the quantity of food for the number of people to be served.

  • Halve several medium sized tomatoes and place flat side down on a hot grill or griddle prepped with a little non-stick cooking spray.
  • Wash and halve a whole mess of white mushrooms – I used 1/3 of a pound per person then add to the same hot pan.

Tomatoes and Mushrooms on a Grill Pan

  • Season the mushrooms with salt and your favorite to-go herb blend – like McCormick Perfect Pinch Italian
  • Let the tomatoes cook on the grill until they are warmed through and stir the mushrooms to get nice and browned.
  • When the tomatoes are warmed remove from pan and keep them warm in a low oven until ready to serve. Cook the Canadian Bacon slices where the tomatoes were cooking – the mushrooms will continue cooking.
  • In a separate pan cook desired number of eggs – scrambled, sunny, or poached eggs are all appropriate.
  • Toast some of your favorite bread and once everything is all cooked serve it up hot


  1. Ah – reading this again STILL makes me sad I’ve not yet found rashers…have had some petty good bacon down here though…Almost any bacon is good bacon, just not amazing…

  2. Ah yes, the “Full Irish!” My fondest memory is of our stay in Doolin, a wonderful village on the West Coast, near the Cliffs of Moher. After a week of jumping from one place to the next, fueled by the Full Irish at each B&B we stayed in–no need to bother with lunch, if you slog through the whole breakfast–Marlys and I arrived in Doolin, where our B&B was run by an expat Yank, who married an Irishman. When we made our way to the breakfast table in the morning, we were informed that we had a choice! In addition to the standard fare, they offered the option of scrambled eggs with smoked salmon!! I can’t tell you how much I enjoyed that breakfast.

  3. I STILL dream of rashers. Maybe some day we’ll get them in the US or MX! Remember that butcher that said I could not take them with me – still sad about that…

  4. Thanks for bringing back my memories of my first Irish breakfast. I thought the tomatoes were an odd item for breakfast but soon they were my favorite part. Well almost favorite, the Irish brown bread was the best. And to put it as politely as you the pudding was best pushed to the side right next to the beans.

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