After traveling for over 12 hours from Sunday afternoon until the wee hours of Monday, we landed in Dublin, Ireland. Our son picked us up at the airport and even though our bodies thought it was still 3 a.m., it was almost 10 a.m. at the airport. The airline had provided granola and yogurt on the plane around 7:30 a.m., but my tummy thought it was 1:30 a.m.!
The first order of business after we went through Customs, received hugs and kisses with the son, was to load up all the luggage and go in search of a proper breakfast!
Favorite Son (FS) was more than happy to suggest we stop in at one of his favorite coffee shops for a bite before traveling on toward Belfast.
Blend and Batch is an independently owned coffee shop offering a wide variety of brunch options along with pastries and casual dining options.
FS enjoyed an Oat Mocha and Sweet Harold had an Americano. I ordered a Breakfast Tea and received a piping hot POT of tea.
FS ordered a Grilled Halloumi Bap: marinated Halloumi (cheese) marinated in a blend of herbs and spices, fresh rocket (sort of like argula), sliced avocado, Mourne free range egg, Ballymaloe relish (sweet jam taste) in a toasted brioche bap. He stated this was delicious! I would have loved to have tried a bite, but the avocado always makes things a deal breaker for me due to my allergy to them.
I tried what sounds from the menu a simple dish: Eggs and Toast. However, when the eggs are Mourne free range and the toast is a crunchy sourdough, it's no longer a simple dish! I requested a side order of hash browns and they were life changing. The presentation was gorgeous, the eggs were light and fluffy, the toast was yummy, and the whole meal was just what I needed to combat the jet lag that was threatening to take me out!
Sweet Harold ordered the grilled breakfast which had a variety of traditional Irish favorites including white and black pudding! If you're unfamiliar with these, they're not the sweet after dinner treat. These are typically made with suet or fat, oatmeal or barley, breadcrumbs, sometimes pork and pork liver in a natural or cellulose casing. White pudding does not contain blood, so as you would guess, black pudding does include that element.
The dish had Pinkertons maple cured bacon, sauteed mushrooms, two sausage links, oven roasted tomato slice, Mourne free-range eggs, and Goodness Grains toast along with the aforementioned white and black pudding.
We both tried the white and black sausages. The white had a mild oatmealy taste and texture. The black had a more pronounced flavor, but it wasn't off putting. In fact, I went back for a second bite.
The restaurant location was centrally located and was busy for the late morning hour we were there. Service was prompt and attentive and was a delightful introduction to our month long stay in Ireland and the United Kingdom.
I love the pictures and the descriptions as well as the explanations of the flavors. Thank you so much for sharing such detail. Following every step you are taking in Ireland!
ReplyDeleteI'm glad you are getting to see your family and enjoy food that you've never tried before.
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