Celebrate St. Patrick’s Day with an Irish-Inspired Breakfast Featuring Smoked Trout, Browned Buttered Bread, Poached Eggs, and Sautéed Mushrooms
St. Patrick’s Day is all about rich traditions, festive spirit, and, of course, delicious food. This year, why not spice up your morning with an Irish-inspired breakfast featuring Sugartown Smoked Specialties’ hot smoked trout? With its perfect blend of smoky flavors and a mix of crispy, savory, and creamy textures, this dish will surely elevate your St. Paddy’s Day celebration.
Here’s how to create a mouthwatering Irish breakfast with smoked trout, browned buttered bread, poached eggs, and sautéed mushrooms, step by step!
Ingredients:
For the Smoked Trout Plate:
- 4 oz Sugartown Smoked Specialties' Smoked Trout (works great!)
- 1 lemon (for zest and wedges)
- 1 tbsp fresh dill (optional)
- Black pepper (to taste)
For the Browned Buttered Bread:
- 4 slices of hearty Irish soda bread or sourdough
- 4 tbsp butter (preferably Irish butter, like Kerrygold)
- Pinch of sea salt
For the Poached Eggs:
- 4 eggs (fresh)
- 2 tbsp white vinegar
- Water (for poaching)
- Salt and pepper (to taste)
For the Sautéed Mushrooms:
- 1 cup mushrooms (button, cremini, or wild mushrooms)
- 2 tbsp butter
- 1 clove garlic (minced)
- 1 tbsp fresh thyme or parsley
- Salt and black pepper (to taste)
Instructions:
Step 1: Make the Browned Buttered Bread
In a pan over medium heat, melt butter until it starts to foam and turns golden brown with a nutty aroma. Add the bread slices and toast each side for about 2 minutes, or until golden and crisp. Sprinkle with a pinch of sea salt and set aside.
Step 2: Poach the Eggs
Bring a medium pot of water to a gentle simmer (not a rolling boil). Add the vinegar to help the eggs set. Crack each egg into a small cup or ramekin, swirl the simmering water gently, and slide the eggs in one at a time. Cook for 3-4 minutes until the whites are set, but the yolks are still runny. Remove the eggs with a slotted spoon and drain them on a paper towel. Season with salt and black pepper.
Step 3: Prepare the Smoked Trout Plate
Flake the smoked trout into large pieces. Arrange it beautifully on a serving plate, and sprinkle with black pepper, lemon zest, and fresh dill (optional). Add lemon wedges on the side for a zesty finish. Set aside.
Step 4: Sauté the Mushrooms
Heat butter in a pan over medium heat. Add the mushrooms and cook for 4-5 minutes until golden brown. Stir in the garlic, salt, pepper, and fresh thyme, cooking for another minute until fragrant. Remove from heat.
Step 5: Assemble & Serve
Place a slice of browned buttered bread on each plate. Top with smoked trout, then add a poached egg on the side. Serve with sautéed mushrooms, and garnish with fresh herbs and a lemon wedge. Enjoy your hearty, smoky, and buttery Irish-inspired breakfast!
Why This Irish Breakfast is Perfect for St. Patrick’s Day
✔ Authentic Irish Flavors: From the smokiness of Sugartown Smoked Specialties’ trout to the rich Irish butter on the soda bread, this dish brings the tastes of Ireland right to your table.
✔ Rich Yet Balanced: The crispy toast, silky egg yolk, and smoky fish make for an irresistible combination that’s both hearty and satisfying.
✔ Simple Yet Elegant: It’s a step up from your usual breakfast, yet still simple enough to prepare at home, making it perfect for a festive morning.
Whether you're gearing up for a St. Patrick’s Day parade or enjoying a leisurely morning at home, this smoked trout breakfast is a flavorful way to celebrate the holiday. Pair it with a steaming cup of Irish breakfast tea or a rich Irish coffee, and you’ll have a meal that’s worthy of the occasion.