Best Irish Eggs Recipes

HOMEMADE IRISH CREAM LIQUEUR (WITH EGGS)

Steps:

• In a 6 cup blender, at low speed, combine all ingredients.
• Blend until smooth.
• Pour into clean bottles, cap tightly and store in the refrigerator.
• It will keep up to one month.
• Stir or shake well before serving.
• Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
• Recipe makes 44.75oz = 1323.42ml.
• A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.

CREAM EGGS WITH IRISH CHEESE AND CHIVES

Steps:

• Heat a medium nonstick pan with butter over medium low heat.
• Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.

IRISH EGGS

Steps:

• In a large skillet, melt butter over medium high heat. Add potatoes, onion and green pepper; saute until potatoes are browned. Stir in eggs and cook until eggs are set. Serve warm.

IRISH EGGS

Steps:

• Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, rosemary and cracker crumbs mixing throroughly.
• Divide the potato mixture into 6 portions.
• Press eggs into each portion making sure the egg is covered completely.
• Deep fry in oil at 350 degrees until golden brown.

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.

CREAMY SCRAMBLED EGGS W/BACON & IRISH CHEESE

Steps:

• After the bacon has drained crumble the strips into little pieces.
• Whisk the eggs together with the crumbled bacon/rashers, cream, salt and pepper, cheese and 1/2 the chives.
• Heat up a non-stick pan on medium heat. Add the butter and melt.
• Gently scramble the egg mixture. Plate and garnish with the remaining fresh chives.

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.

IRISH BOILED EGGS & DIPPIES FOR ONE

Steps:

• Bring a saucepan of water to a boil and slip in the 2 eggs (pre prick them if you have an egg pricker), simmer 4-5 minutes (4 minutes produces a runny egg, 5 minutes firm white runny yolk, 6 minutes or over firm white and firm yolk)
• This of course will vary according to your altitude (The higher you are, the longer eggs will take to cook)
• Meanwhile, toast the bread, cut off the crusts and butter the toast
• cut the bread into 4 fingers.
• When the eggs are done, slip into an egg cup and slice off the top.
• Serve with the Dippies (the toasted bread fingers) on the side with Salt, pepper and pats of butter
• put butter in with the egg and dip your toasts.

DELICIOUS IRISH CREAM (NO EGGS)

Steps:

• In a blender combine all ingredients; blend on high power for about 20-30 seconds.
• Store tightly sealed in the refrigerator.
• Shake well before using.

IRISH EGGS

Steps:

• At least 1 1/2 hours or up to 24 hours before serving:1. In a 2-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Transfer bacon to paper towels set aside. Discard all but 2 tablespoons of the drippings.2. Sauté onion in drippings until softened. Add flour. Cook and stir for 1 minute. Add heavy cream, bouillon granules, pepper and bay leaf. Stirring, bring to a boil and boil for 3 minutes or until thickened. Remove from heat. Discard bay leaf.3. In a 1 1/2 -quart oblong baking dish, evenly layer potatoes. Cut up eggs and layer over potatoes. Pour sauce over. If making ahead, cover and refrigerate up to 24 hours.4. In a small bowl, mix pork rinds and paprika. Sprinkle casserole with pork rind mixture. Bake in lower third of a preheated 350° oven for 30 to 35 minutes or until hot and bubbly. Sprinkle with reserved bacon and bake 5 minutes longer.

DELICIOUS IRISH CREAM (NO EGGS)

Steps:

• In a blender combine all ingredients; blend on high power for about 20-30 seconds.
• Store tightly sealed in the refrigerator.
• Shake well before using.