We found this hearty specimen at The Courtyard Bar in Clonakilty, where, like many places, they serve breakfast all day. Clonakilty is famous for its black pudding - which is spiced blood sausage fried in a pan. It's delicious.
The station restaurant (called Galway Hooker) had all the worn, wood-panneled appeal of any pub in the country - tatty couches, framed oil paintings, the smell of cooking eggs and singed toast. There were men drinking, and families with bags arrayed around them like the sides of a nest. A man stood behind a high counter with steam rising around him. He stirred beans, cracked eggs, flipped ham, served customers and took a little time to sip his cup of tea. Each breakfast component was priced individually - so much for an egg, this many cents for black pudding. A blank-faced girl rang us up. She was utterly bored by the beer and bacon.
Galway, at the comfy Ard Bia at Nimmo's, a relaxed crowd sipped cappuccinos and browsed their table of baked goods.
Gertie Ormond, at Kilcannon House. Simmered in milk, the oats were topped with brown sugar, whipped cream and a shot of Irish whiskey. "I like booze in my food," Gertie told us, with no attempt at humor. It was delicious, but it made me want to get back in bed.
It was important to our hostess that we apply the toppings in the right order - first the coarse sugar, then the whiskey to "caramelize" the sugar, then the whipped cream to melt down over it all.