What does a local breakfast look like in Dublin?
A proper Dublin breakfast means a full Irish: two rashers (back bacon, not streaky), two sausages, a fried egg, white pudding, black pudding, grilled tomato, and toast, all on one plate. You'll find it done well at Bewley's on Grafton Street, open from early morning, or at any decent café in Ranelagh or Rathmines where the clientele is office workers rather than tourists. Expect to pay around €12-16. On weekdays locals eat it fast with a flat white; on weekends it becomes a longer affair. Soda bread or brown bread replaces standard toast in more traditional spots, and the puddings — both the white (pork and oatmeal) and the black (blood sausage) — are non-negotiable if you want the real version. Skipping them because they sound unfamiliar is the main mistake visitors make. Barry's or Lyons tea, strong and milky, is the standard drink, though coffee has become equally common in the last decade.
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