24 Dishes

Breakfast

Avocado toast

Avocado toast is a type of open sandwich consisting of toast with mashed avocado, and usually salt, black pepper, and sometimes citrus juice. ingredients added to enhance the flavor include olive oil, hummus, red pepper flakes, feta, dukkah and tomato. avocado toast became a food trend of the 2010s. it has appeared on café menus since at least the 1990s. following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticised as a symbol of frivolous spending.

Breakfast

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Breakfast

Blaa

A blaa , or waterford blaa, is a doughy, white bread bun (roll) speciality, particularly associated with waterford, ireland. it is currently made in waterford and south co. kilkenny.blaas are sold in two varieties: "soft" and "crusty". soft blaas are slightly sweet, malt flavour, light but firm in texture and melt in the mouth. crusty blaas are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust.eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings (including a type of luncheon meat often referred to as "red lead"). the breakfast blaa (egg, bacon rasher and sausage) is more common than the breakfast roll in waterford.a combined 12,000 blaas are sold each day by the four remaining bakeries producing blaas: walsh's bakehouse, kilmacow bakery, barron's bakery & coffee house and hickey's bakery. of the four remaining bakeries, only two remain in waterford city. blaas quickly lose their freshness and are best consumed within a few hours of purchase.some sources report that the blaa was introduced to waterford at the end of the 17th century by the huguenots. this theory is disputed because although white flour existed in the 17th century, it was not widely used until mass production of the industrial revolution. blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process.on 19 november 2013, the waterford blaa was awarded protected geographical indication status by the european commission.

Breakfast

Black pudding

Black pudding is a distinct regional type of blood sausage originating in the united kingdom and ireland. it is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. the high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.

Breakfast

Breakfast roll

The breakfast roll (irish: rollóg bhricfeasta) is a bread roll filled with elements of a traditional fried breakfast. it is served at a wide variety of convenience shops, newsagents, supermarkets, petrol stations, and casual eateries throughout ireland.

Breakfast

Bubble and squeak

Bubble and squeak is a british dish made from cooked potatoes and cabbage, mixed together and fried. the food writer howard hillman classes it as one of the "great peasant dishes of the world". the dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.

Breakfast

Chia pudding

Chia seeds are the edible seeds of salvia hispanica, a flowering plant in the mint family (lamiaceae) native to central and southern mexico, or of the related salvia columbariae of the southwestern united states and mexico. chia seeds are oval and gray with black and white spots, having a diameter around 2 millimetres (0.08 in). the seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture. there is evidence that the crop was widely cultivated by the aztecs in pre-columbian times and was a staple food for mesoamerican cultures. chia seeds are cultivated on a small scale in their ancestral homeland of central mexico and guatemala and commercially throughout central and south america.

Breakfast

Crumpet

A crumpet ( (listen)) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the united kingdom, canada, new zealand, south africa and australia. crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in scotland.

Breakfast

Drop scones

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

Fried bread

Breakfast

Fried egg

A fried egg, also known as " sunny-side up " is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. they are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

Breakfast

Fried tomato

Breakfast

Full breakfast

A full breakfast is a substantial cooked breakfast meal, often served in the united kingdom and ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. it appears in different regional variants and is referred to by different names depending on the area. while it is colloquially known as a "fry up" in most areas of the uk and ireland, it is usually referred to as a "full english" (often "full english breakfast"), a "full irish", "full scottish", "full welsh", and "ulster fry", in england, the republic of ireland, scotland, wales, and northern ireland, respectively. it is so popular in great britain and ireland that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". it is also popular in many commonwealth nations. the full breakfast is among the most internationally recognised british dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, sunday roast and the christmas dinner.on its origin, country life magazine states, "the idea of the english breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. in the old anglo-saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours". the fried breakfast became popular in great britain and ireland during the victorian era, and appears as one among many suggested breakfasts in home economist isabella beeton's book of household management (1861). its popularity soared post-world war ii and it became a staple of the working class. the protein-centric full breakfast is often contrasted (e.g. on hotel menus) with the lighter, carbohydrate-based alternative of a continental breakfast.

Breakfast

Full Irish breakfast

A full breakfast is a substantial cooked breakfast meal, often served in the united kingdom and ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea. it appears in different regional variants and is referred to by different names depending on the area. while it is colloquially known as a "fry up" in most areas of the uk and ireland, it is usually referred to as a "full english" (often "full english breakfast"), a "full irish", "full scottish", "full welsh", and "ulster fry", in england, the republic of ireland, scotland, wales, and northern ireland, respectively. it is so popular in great britain and ireland that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". it is also popular in many commonwealth nations. the full breakfast is among the most internationally recognised british dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, sunday roast and the christmas dinner.on its origin, country life magazine states, "the idea of the english breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. in the old anglo-saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours". the fried breakfast became popular in great britain and ireland during the victorian era, and appears as one among many suggested breakfasts in home economist isabella beeton's book of household management (1861). its popularity soared post-world war ii and it became a staple of the working class. the protein-centric full breakfast is often contrasted (e.g. on hotel menus) with the lighter, carbohydrate-based alternative of a continental breakfast.

Breakfast

Irish breakfast tea

Irish breakfast tea is a blend of several black teas, most often a combination of assam teas and ceylon teas. irish tea brands, notably barry's, bewley's, lyons and robert roberts in the republic and nambarrie's and thompson's punjana in northern ireland are heavily weighted towards assam. it is one of the most popular blended teas, common in tea culture in ireland. when tea was first transported from china to ireland in the mid-18th century, it was mainly introduced to the wealthy as a result of its high cost and low demand. however, throughout the mid-19th century, irish breakfast tea became readily available to those of both lower and higher socioeconomic classes.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Porridge

Flahavan's

Breakfast

Rashers

Cured and sometimes smoked meat from the back, side or belly of a pig

Breakfast

Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

Breakfast

Scones

A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. a scone is often slightly sweetened and occasionally glazed with egg wash. the scone is a basic component of the cream tea. it differs from teacakes and other types of sweets that are made with yeast. scones were chosen as the republic of ireland representative for café europe during the austrian presidency of the european union in 2006, while the united kingdom chose shortbread.

Breakfast

Soft boiled egg

Breakfast

Toast

Toast is bread that has been browned by radiant heat. the browning is the result of a maillard reaction, altering the flavor of the bread and making it firmer so that it is easier to spread toppings on it. toasting is a common method of making stale bread more palatable. bread is often toasted using a toaster, but toaster ovens are also used. toast is commonly eaten with butter or margarine, or sweet toppings, such as jam or jelly. regionally, savory spreads, such as peanut butter or a yeast extract, may also be popular. buttered toast may also accompany savory dishes, especially soups or stews, and be topped with heartier ingredients like eggs or baked beans as a light meal. toast is a common breakfast food. bagels and english muffins are also toasted. toast may contain carcinogens (acrylamide) caused by the browning process.

Breakfast

White pudding

White pudding, oatmeal pudding or (in scotland) mealy pudding is a meat dish popular in ireland, scotland, northumberland, nova scotia, and newfoundland. white pudding is broadly similar to black pudding, but does not include blood. modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. recipes in previous centuries included a wider range of ingredients.