Breakfast in Ireland

Growing up, Mama Vamp always let me know that breakfast was the most important meal of the day. As an adult (of sorts), I've morphed that advice into a quick coffee before 9am. If I'm truly peckish, I might throw a banana or a scoop of cottage cheese into my morning routine. But, during my recent trip to Cork County, Ireland I realized that the "ish" in Jewish mama and Irish mum most certainly align at breakfast time. And with food this good, who was I to argue?

Start with strong pot of fragrant Irish Breakfast Tea and you're well on your way. Then there are eggs. But these eggs are farm fresh with deep golden yolks that make you want to say "top o' the mornin' to yah" in a totally unironic way. Of course there is also sausage, plenty of links, black pudding and white pudding too. And then there are sauteed mushrooms and roasted tomatoes.

That's just the beginning.

Did I mention the bread? We're not just talking white toast. That's available, but there are also buttery scones and slices of dark brown bread pebbled with oatmeal goodness. And to put atop? Fresh, melt-in-your-mouth, just-churned butter. (No freakin' wonder there is an actual Butter Museum in downtown Cork!)

Care for some cheese? Of course you do! Try some Cork County specialties like Oak-Smoked Gubeen, Cashel Blue and Glebe Brethan. Or how about some Cahill's Porter Cheddar from nearby Limerick? It combines sharp, tangy cheese with Irish porter to a lovely marbled effect.

There are also gorgeous slender slices of Irish smoked salmon at-the-ready. And, homemade jams and compotes starring fresh-picked rhubarb, blueberries or apricots are also on the table. Mix them with some creamery yogurt for a touch of dessert at the end of the meal.

Thankfully, the trip was only four days long. I'm back to my coffee and banana regimen, but every once in a while I dream of farmyard eggs and cheese graced by sweet, dark beer.

Clearly, the breakfast of champions.