Chef cook-off! Best Irish breakfast

In the small sauté pan heat the cream and the cream cheese and the parsley. Place the beans in the sauce pan and heat. Slowly place 1 tablespoon of butter in the skillet and brown the bread; then transfer to a plate.

Place 1 tablespoon of butter in the skillet and cook the sausages until cooked throughout. Slice in half lengthwise and brown the sides. Remove and place the bacon in the pan and begin to cook (not crispy like American bacon).

Cut the black and white puddings into long sticks and begin to fry them in 1 tablespoon of butter, making sure they begin to brown on all sides.

Cut tomatoes in half and fry in the skillet. Add remaining butter to the pan and fry the eggs to over-easy.

Place on plate and stack in this order: Irish soda bread, bacon, sausage, egg. Top the whole thing with the parsley cream sauce and add the beans and the puddings as sides.

Whiskey toast
In a mixing bowl, add the first five ingredients.

Whisk lightly until all blended.

Dip bread into egg mixture, making sure both sides are covered in egg. Heat nonstick frying pan to medium heat and add butter. Allow butter to melt.

Add egg dipped bread to the heated frying pan and cook until golden brown (2-3 minutes on each side).

As the second side of the toast is almost cooked, sprinkle the first cooked side with white sugar, flip and cook again until the sugar is melted and gets a bit caramel-like.

Flip again and serve with the melted-sugar-side up.

Orange syrup
Mix a teaspoon of vanilla with 4 tablespoons of room-temperature butter.

In a nonstick frying pan, melt 2 tablespoons of sugar with the 4 tablespoons of vanilla-infused butter.

Allow butter and sugar to melt in the pan until slightly golden brown.

When butter is turning golden, add 1-2 oz Bushmills Irish Whiskey and reduce (by about half), allowing the alcohol to evaporate.

Add the juice of the fresh orange and allow the sauce to reduce until desired consistency (close to that of a syrup).

Peel the raw potatoes and coarsely grate them on to a clean cloth. Wring the cloth to extract as much moisture from the potatoes as possible. Put the grated potato in a large mixing bowl. Add the mashed potatoes and beat in the eggs with a wooden spoon.

Add the flour, salt, pepper, grated onion and milk to the egg and potato mixture. Stir with the wooden spoon until all the ingredients are combined.

Melt the butter in a large skillet over moderate heat. When the foam subsides, drop 2 or 3 large spoonfuls of the mixture into the pan and cook for 3-4 minutes on each side, or until the pancakes are golden and crisp round the edges.

Remove the pancakes from the skillet, transfer them to a heated plate and cover with aluminum foil to keep them warm. Cook the remaining pancakes, adding more butter to the pan if needed. If necessary, the pancakes may be kept warm in a very low oven. Serve the pancakes as soon as they are all cooked.