These baked eggs get their inspiration from a traditional style Irish breakfast with rashers, bangers and eggs.
serves 4
Ingredients
- 4 slice extra-thick cut bacon
- 4 irish style bangers
- ¼ 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
Directions
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.
yum
This looks like a great recipe, but you cannot possibly really mean 4 pounds of peas. I have to imagine you are making the old “a pint equals a pound” assumption. A pint of *water* does weigh a pound, but peas are considerably lighter (less dense) than water, and your 4 pounds of peas would be something like 12 pints of them. Do you really mean 4 pints of peas?
4 pounds of peas still in the pod. once shelled you get almost 5 cups. GREG
I did understand you to mean peas in the pod, and 4 pounds of them is about 12 pints which is still a LOT of peas. You’re sure you really mean that many?
filled about 1/2 of a plastic grocery store bag. Once shelled there were about 5 cups. Or I suppose you could say one quart. GREG
This has to be the PERFECT pea soup! Love the ingredients and flavors. The swirl of sour cream is priceless!
That is the most beautiful pea soup, ever!
Ed
GREG —
Beautiful color on the pea soup! I’m going to troll the markets in a couple of weeks to see if I can still find some of these babies for a bowl of my own.
Cheers, and happy Spring!
[K]
I could swim in that gorgeous bowl of soup. What a stunning color!
So very pretty. If it tastes half as lovely as it looks, I’m a fan.
The color of that soup springs out of the monitor!
A lot of people don’t like peas but they should. All I am sayin’ is give peas a chance.
(running before Greg hits me)
I made pea soup this week too, just a bit of different version. Like minds are two peas in a pod.
You have a future in coffee foam design! It’s really pretty! I can’t help but think of the $30 that 4 pounds of English peas must cost!
1 quart of vegetable what? Stock? (Looks delicious!)
This looks absolutely delicious! My daughter loves pureed carrot soup, so I’m going to have to give this a whirl (when Kentucky’s growing season catches up to yours)!
I love that you call this pretty pea soup! I tend to stay away from pea soup because of how it looks… but this is just gorgeous!
hey, when the ball is softly tossed in your direction, you gotta knock it out of the yard!
I didn’t know Spring existed in CA, I thought it was just one long constant awesome season of sunshine.
p.s. looks amazing!
this just SOUNDS like spring to me! beautiful too. I like the idea of the lemon to taste, YUM!
This is beautiful! I love the green with the swirl of white. The prefect spring soup.
you know it’s spring here when your car is covered with a fine green blanket of pollen– ah choo!
I know I would love this velvety soup, and love the bowl you have it in almost as much. Great shot,