Sunny Irishman Recipes

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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

IRISH CREAM DREAM



Irish Cream Dream image

Provided by Sunny Anderson

Categories     dessert

Time 6h15m

Yield 4 servings

Number Of Ingredients 7

20 gingersnap cookies
3 tablespoons butter, melted
1 cup heavy cream
1 tablespoon sugar
2 tablespoons instant espresso powder
1 (14-ounce) can sweetened condensed milk
1/2 cup Irish cream (recommended: Baileys Irish Cream)

Steps:

  • Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.
  • In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

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