Best Irish Baked Eggs Recipes

IRISH BAKED EGGS

Steps:

• Preheat the oven to 160 C, 325 F, gas mark 3.
• Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
• Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
• Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.
• Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.
• Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.
• Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.

BAKED EGGS IRISH BREAKFAST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F with rack in middle. Butter the bottoms and sides of four 8 to 10 oz ramekins. In a medium sized nonstick sauté pan, cook bacon slices over moderate heat until they are crisped. Move the bacon to a paper towel lined plate to drain. Meanwhile pour off and discard all but 1 tablespoon of the rendered bacon fat. To the sauté pan, add the rashers and cook until well browned on all sides. Add ¼-cup water to the sauté pan, lower the heat to a simmer and cook, covered until cooked through, about 20 minutes. Move the bangers to a cutting board and cut into ½-inch dice. Break the bacon into bite sized pieces. Mix the meats together well. Divide the meat mixture among the four ramekins. Spoon 1 tablespoon of heavy cream into each serving. Crack 2 or 3 eggs into each ramekin and season lightly with salt and pepper. Cut the 2 tablespoons of butter into 12 small pieces and dot the top of each ramekin with 3 pieces of butter. Sprinkle with 1 tablespoon each cheddar cheese. Put ramekins on a baking sheet and bake, rotating pan halfway through, until whites are just set but yolks are still runny, 15 to 20 minutes. Serve warm with toast.