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