March 15, 2011 / By Greg Henry
It’s that time of year when we all get alittle Irish. Iin fact have awee bit of the Irish on me today. But Iwarn ya; I’ve amouth on me. In fact Icould eat the lamb o’ Jayjus through the rungs of achair! So it’s aproper fry up for me today. Which is atraditional Irish breakfast just in case you’re agombeen. Wise up ya gackye!
Irish Breakfast
The Irish breakfast is astaple of the Irish household and most every eatin’ house on that Noble Island. Now Idon’t care if you are aDNS jackheen or aculchie, why should the Irish have all the meaty fun? After all, they imported St. Patrick’s Day to this country so we may as well grab the delph and cutty knife and dig rightin.
Now unless you are athick tool, you know that atraditional Irish breakfast revolves around meat, so my version starts with bangers and rashers. Which may be familiar to you as sausage and bacon. However, the Irish versions are abit different than their cousins across the pond. Bangers are larger than American breakfast sausage and have aheavier flavor. Rashers resemble ham and taste like across between ham andbacon.
But this is where Idiverge from tradition. Because my Irish breakfast comes with baked eggs and is served in aramekin, everything baked all together. Eggs baked in aramekin are an ideal vehicle for so many ingredients. Why not take an Irish slant with assertive cheddar and plenty of that Irish meat Imentioned? It’s served up nice and neat and fully complete. It’s sure to get ya gummin’ formore!
Speaking of more. Idon’t care if this is breakfast. Ihope you saved room for some afters, and Imean more than abag of taytos! Because Iam as weak as asalmon in asandpit. And that’s agood thing because this post is part of the The Daily Spud’s St. Paddy’s Day (Food) Parade so there will be plenty of treats to be had, both sweet and savory. Isuggest you pull up an Arthur’s, as this proper fry up is just the start on theday.
These baked eggs get their inspiration from atraditional style Irish breakfast with rashers, bangers andeggs.
serves 4CLICK here for aprintable recipe
- 4 sli extra-thick cut bacon (or Irish style rashers)
Baked Eggs Irish Breakfast
- 4 irish style bangers
- 1⁄4 c water
- 4 T heavycream
- 8 large eggs (or more totaste)
- salt and pepper, asneeded
- 2 T unsalted butter, plus more for ramekins
- 4 T irish style cheddar cheese, grated
- toast, asneeded
Instructions
Preheat oven to 350°F with rack inmiddle.
Butter the bottoms and sides of four 8to 10 oz ramekins.
In amedium sized nonstick sauté pan, cook bacon slices over moderate heat until they are crisped. Move the bacon to apaper towel lined plate todrain.
Meanwhile pour off and discard all but 1tablespoon of the rendered bacon fat. To the sauté pan, add the rashers and cook until well browned on all sides. Add 1/4‑cup water to the sauté pan, lower the heat to asimmer and cook, covered until cooked through, about 20 minutes.
Move the bangers to acutting board and cut into 1/2‑inch dice. Break the bacon into bite sized pieces. Mix the meats together well. Divide the meat mixture among the four ramekins. Spoon 1tablespoon of heavy cream into each serving. Crack 2or 3eggs into each ramekin and season lightly with salt and pepper. Cut the 2tablespoons of butter into 12 small pieces and dot the top of each ramekin with 3pieces of butter. Sprinkle with 1tablespoon each cheddar cheese.
Put ramekins on abaking sheet and bake, rotating pan halfway through, until whites are just set but yolks are still runny, 15 to 20 minutes. Serve warm withtoast.
2 Responses
what is in irish white pudding-Answerjournal.net5 /5/2022 @ 10:30 am
[…] What are rashers and bangers?[…]
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what is black and white pudding-Answerjournal.net5 /2/2022 @ 10:33 am
[…] What are rashers and bangers?[…]
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