|
|
For printable copy of this recipe click HERE |
Eggs
Baked with Irish Bangers and Cheddar Recipe
|
 |
| |
- 1 tablespoon unsalted butter, plus more
for coating the ramekins
- 1/2 pound Irish-style banger sausages
- 1/4 cup water
- 8 large eggs, at room temperature
- 1/2 cup loosely packed, shredded Irish
cheddar cheese (about 1 ounce)
|
|
|
 |
| |
-
Heat the oven to
350°F and
arrange a rack
in the middle.
Coat 4 (6-ounce)
ramekins with
butter and place
on a baking
sheet; set
aside.
-
In a medium
frying pan with
a tightfitting
lid, melt 1
tablespoon
butter over
medium-low heat
until foaming.
Add bangers and
water and cover.
Cook, turning
sausages
occasionally,
until water
evaporates and
bangers are
browned on both
sides and cooked
through, about
15 minutes.
Transfer to a
cutting board,
let cool
slightly, and
chop into medium
dice.
-
Evenly
distribute
banger pieces
among the
ramekins. Break
2 eggs into each
ramekin (being
careful not to
break the
yolks), season
with salt and
freshly ground
black pepper,
and top each
with 1/4 of the
cheese. Bake
until the eggs
are set or to
your desired
doneness (18 to
22 minutes for
runny yolks).
Remove from the
oven and let sit
for 3 to 5
minutes before
serving.
|
|
|
|
