Irish breakfast dinner for St. Pat's

Forget stews or corned beef.

When we were in Ireland it was all about the breakfasts.

Wonderful, creamy eggs. Smoked salmon for Matt (just about every day). There were always potatoes, in some form.
And of course...the bread. Wonderful brown bread.

So that's what we made.

Eggs made the Nero Wolfe way: stirring constantly for a very, very long time.

Potatoes: baked potatoes cut into wedges, dipped in buttermilk then a mixture of flour, cayenne, salt & pepper (twice), then deep-fried.

Bangers for Matt. Yes, they're hard to find but I lucked out (The Vermont Country Store, I thank you).

And brown bread. Perfect, amazing bread with Kerrygold butter.

Mugs of Brigadoon tea from Adagio Teas...& it was almost like being back.