Irisheggs Recipes

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 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.

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.

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:

• At least 1 1/2 hours or up to 24 hours before serving: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.Sauté onion in drippings until softened. Add flour. Cook and stir for 1 minute. Add milk, 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.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.In a small bowl, mix potato chips and paprika. Sprinkle casserole with chips 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.