IRISH EGGS

Irish Eggs image

Number Of Ingredients 11

Ingredients

1/2 pound bacon coarsely chopped
1/2 cup onion chopped
2 tablespoons almond flour
2 1/2 cups heavy cream
2 teaspoons chicken bouillon
1/4 teaspoon black pepper
1-inch piece bay leaf
1 pound russet potato peeled, cubed, cooked and drained
6 eggs hard-cooked
1/2 cup pork rind crushed
1/4 teaspoon paprika

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.

Nutrition Facts : Nutritional Facts Serves

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