By: Jeff Meade

The first in a series of dispatches from the Irish blogosphere.

www.rashersandeggs.com

Most of us who visit Ireland come back with tales of the mighty Irish breakfast. Our reviews of what we have seen and consumed tend to fall into one of two categories:

• Golly, what a lot of food!
• Blaaaaaarrrrrrrrgggggghhhhhhhhhh!!!!!!!!!

Contemplate, if you will, the ingredients of the “classic” Irish breakfast:

Fried eggs, rashers (bacon), bacon (which is really a lot more like

thin-sliced ham), white and black pudding (which sounds like dessert, but it’s really just more sausage), fried potatoes, fried tomato slice, beans, brown bread, butter and tea.

Just writing those words makes me want to clutch my chest and fall down dead.

Ah, but thoughts of premature death evidently do not concern the good folks at rashersandeggs.com.

Rashers and Eggs is a relatively new blog, with multiple authors. It’s a kind of consumer’s guide for connoisseurs of the classic Irish breakfast—and other Irish breakfast foods. The Rashers and Eggs team sizes up breakfasts all over the island—Eddie Rockets near Cork airport, for example, or Flannary's Great Western Hotel in Galway—and from other Irish outposts around the world, including New York and even Italy. The reviewers provide colorful commentaries, along with cell phone-quality photos of the meals in question. (More photos on their Flickr site.) It would not be completely unfair to suggest that the two primary concerns are:

• How much food is there?
• How much does it cost?  

There are aesthetic issues as well, certainly. Is the yolk soft or hard? Were the beans burned? These things matter!
 
Frankly, I think there’s a limit to how much you can say about sausage rolls and streaky bacon, but for now, consider rashersandeggs.com the toast of the Irish blogosphere.

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