Baked Eggs Irish Breakfast Recipe 46

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IRISH BREAKFAST



Irish Breakfast image

You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 2

Number Of Ingredients 6

6 thick slices bacon
2 tablespoons butter or margarine
4 eggs
2 small tomatoes, sliced
1 ½ cups whole mushrooms
4 slices prepared soda bread

Steps:

  • Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
  • Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
  • When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 54.3 g, Cholesterol 458.9 mg, Fat 41.8 g, Fiber 4 g, Protein 35.2 g, SaturatedFat 16.5 g, Sodium 1430.5 mg, Sugar 4.4 g

BAKED EGGS IRISH BREAKFAST RECIPE - (4.6/5)



Baked Eggs Irish Breakfast Recipe - (4.6/5) image

Provided by SippitySup

Number Of Ingredients 9

4 slice extra-thick cut bacon
4 Irish style bangers
1/4 cup water
4 tablespoon heavy cream
8 large eggs (or more to taste)
salt and pepper, as needed
4 slice toast, or more as needed
4 tablespoon Irish style cheddar cheese, grated
2 tablespoon unsalted butter, plus more for ramekins

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 BAKED EGGS



Irish Baked Eggs image

This recipe comes from "The Ballykissangel Cookbook". Ballykissangel being the fictional Irish village of the popular BBC TV drama series of the same name, that was aired a few years ago. This is a simple vegetarian supper dish that can be varied endlessly and easily adapted to suit your personal tastes. Ingredients are per person so this can be made for just one person or sized up to feed the family (If you're making for more than one and are not cooking this in individual portions you'll probably find that you don't need as much milk per person; you'll also find you need to adjust cooking times upwards). We found this to be a meal in itself so I simply serve it with some crusty bread.

Provided by Mrs B

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 13

1 celery rib
1 medium potato, peeled
1 small carrot, peeled
2 button mushrooms
1 garlic clove, peeled and sliced
1 spring onion, chopped (scallion)
1/2 ounce butter
1 tomatoes, sliced
1 teaspoon cornflour (cornstarch)
5 fluid ounces milk
salt and pepper
2 eggs
grated cheese, to finish

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.

Nutrition Facts : Calories 577.8, Fat 27.4, SaturatedFat 14, Cholesterol 423.8, Sodium 407.4, Carbohydrate 60.4, Fiber 9, Sugar 9.2, Protein 25.1

FULL IRISH BREAKFAST



Full Irish Breakfast image

When the Irish call this a full breakfast, they're not kidding. We've given you all the traditional components here, but if you're looking for a smaller meal, feel free to mix and match. Irish bacon is leaner than American-style bacon, so Canadian bacon is the closest substitute. If you're feeling ambitious, you can also bake a loaf of soda bread to stand in for your toast.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

One 13-ounce can English-style baked beans, such as Heinz beans with tomato sauce
2 tablespoons Irish butter, plus more softened, for serving
1 1/2 cups quartered white button mushrooms
Kosher salt and freshly ground black pepper
1 large ripe plum tomato, cut crosswise into 4 slices
2 slices Irish bacon (back bacon), Canadian bacon or American-style bacon (about 3 ounces)
2 white pudding sausages (about 4 ounces), pricked with a fork in several places
2 black pudding/blood sausage patties (about 2 ounces)
4 slices whole grain or black bread
4 large eggs
Bitter orange marmalade, for serving
Brewed Irish breakfast tea, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
  • Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
  • Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
  • Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
  • Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.

BLARNEY BREAKFAST BAKE



Blarney Breakfast Bake image

I got this recipe from my mom, and I used it when I served an Irish brunch to my neighbors for St. Patrick's Day. -Kerry Barnett-Amundson, Ocean Park, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 large eggs, lightly beaten
3 cups 2% milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup shredded pepper Jack cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 325°. In a large skillet, cook sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. , In a greased 13x9-in. baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. , Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 304 calories, Fat 20g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 669mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.

THE REAL DEAL IRISH BREAKFAST



The Real Deal Irish Breakfast image

This is what your average Irish person will crave when they live abroad- not the healthiest way to start your day- but its delicious. The key here is the quality of the pork you use - "clonakilty" is the best brand in my opinion - worth the effort to try and get an Irish brand for the ingredients as it genuinely makes a big difference! I think this is a great hangover cure because its a greasy comfort food . Not for those watching their waist line though :S

Provided by Pia 2

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 link clonakilty pork sausage
5 -6 slices lean bacon (rashers )
1 inch of thickly sliced disks of clonakilty white pudding sausage
1 inch of thickly sliced disks of clonakilty blood pudding sausage
5 button mushrooms
4 eggs
1 tablespoon of kerrygold real irish butter
salt and pepper
irish brown bread
Heinz ketchup
2 glasses of freshly squeezed orange juice
irish tea, 1 pot of (barrys or lyons are great blends )

Steps:

  • Heat a frying pan with a little oil. Fry the sausages slowly over a medium heat - keep turning.
  • Add the pudding to the pan and continue to cook. Put sausages and pudding on a plate and keep warm in the oven.
  • Place rashers on frying pan and cook until colour has darkened and they crisp - transfer to oven. Add more oil to the frying pan and sauté the mushrooms.
  • Add as many eggs are you want per person and fry however you prefer them.
  • Add the salt and pepper to the mushrooms.
  • Serve all ingredients on a plate and serve with crusty french bread (aka breakfast roll - popular hangover cures sold in petrol stations in Ireland ) or with Irish brown bread . Add ketchup to taste. Loads of Kerrygold Irish butter for the bread is yum as it is slightly salty and has a gorgeous flavour. Round it all of with a glass of cold orange juice and a strong cup of tea!

Nutrition Facts : Calories 245.9, Fat 18.9, SaturatedFat 7.1, Cholesterol 218.4, Sodium 339.8, Carbohydrate 6.5, Fiber 0.2, Sugar 5, Protein 12

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