Update and Redux: J – A couple of years ago, we were doing Irish Week. Luke and Chris immediately suggested this dish … a great comfort-breakfast cure for lots of Irish revelry the night before. While I’m not Irish, I’m sure it will work equally well for just about any kind of late-night revelry. Rich. Creamy. Delicious. Easy to make.
J – Irish bangers?! Yep.
This was news to me. I knew of bangers, generally. Just hadn’t eaten many. All of a sudden Luke and Chris are talking about Irish bangers for, of course, Irish week. Why not?
Turns out Irish bangers are thinner than British bangers. A perfect size for this dish.
This brings up another point … maybe, lack of experience might be appropriate to add here. I have had very little opportunity to taste Irish dishes.
Except for Corned Beef Hash, I had no idea what to expect prior to this week. I was not going to succumb to stereotypes. So, staying mindful was the only way to go.
Spicy? Savory? Mild? Rich? Don’t know. I was quite sure Chris was not going to make a bland, uninteresting dish.
The goodness of the ingredients started adding up in my mind. Shiitake mushrooms. Caramelized onions. Irish Cheddar. Irish bangers, the unknown element. Herb-infused cream. And, eggs.
Everything gets prepped and layered. Then, it’s baked in a single-serve ramekin.
Chris served the baked eggs with the Irish Raisin Soda Bread Christina made earlier in the week.
| Irish Week: Baked Eggs and Irish Bangers |
- 1 cup cream
- ½ tsp fresh sage, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh chives, chopped
- ½ yellow onion, julienned
- Canola oil as needed
- 1 uncooked Irish banger
- 2 eggs
- 3 Shiitake mushrooms, sliced ¼ inch thick
- 1 oz Irish cheddar, shredded
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Place cream, sage, oregano, thyme, chives and a pinch of salt in a small sauce pan. Heat on low heat until warm. About 10 minutes, be careful not to boil the cream. Just bring to a simmer. Once warm let cool and set aside.
- In a medium saute pan heated on medium high, place 1 tablespoon canola oil. Add onions, salt and pepper. Cook until caramelized. Once done, place onions into the bottom of two 3½ inch ramekins.
- Place mushrooms with a small amount of oil into the saute pan and cook until golden brown. About 2 minutes. Place in the ramekins.
- Place bangers into a saute pan with some oil and sear the outside. Once the outside is seared, add a little bit of water to the pan and keep cooking. This will allow the banger to cook on the inside. About 2 to 3 minutes. Remove from pan and slice 1 inch thick. Place in the ramekins.
- Top each ramekin with sprinkling of cheese.
- Add an egg on top of each ramekin.
- Pour some cream into the edges of each ramekin. Make sure not to make it overflow or cover the yolks.
- Top with salt and pepper to taste.
- Place in the oven and bake until the white part of the eggs are cooked. About 10 to 15 minutes.
- Remove from oven and let cool for a minute or two before serving.
- Serve.
- Enjoy!
Wow! Deliciously rich, creamy and a bit savory.
A perfect comfort-breakfast dish for the morning after a long night of Irish revelry. I’m starting to get this, now.