Eggs Baked with Irish Bangers and Cheddar Recipe
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Eggs baked in a ramekin are an ideal vehicle for so many ingredients. Here we take an Irish slant with assertive cheddar and delicately flavored Irish-style bangers.
What to buy: Irish-style bangers can be ordered at many butchers or found online. If you can’t find Irish-style, British-style bangers will do, or use any sausage of your choice.
This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
INGREDIENTS
- 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
- Kosher salt
- Freshly ground black pepper
- 1/2 cup loosely packed, shredded Irish cheddar cheese (about 1 ounce)
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Coat 4 (6-ounce) ramekins with butter and place them on a baking sheet; set aside.
- In a medium frying pan, melt the measured butter over medium-low heat until foaming. Add the bangers and water and cover with a tightfitting lid. Cook, turning the sausages occasionally, until the water has evaporated and the bangers are browned on both sides and cooked through, about 15 minutes. Transfer the sausages to a cutting board, let cool slightly, and chop into medium dice.
- Evenly distribute the banger pieces among the ramekins. Break 2 eggs into each ramekin (being careful not to break the yolks), season with salt and pepper, and top each with a quarter 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.
damn gorgeous, you can pretty much use any sausage-cheese combo you wish, just make sure the sausages are cooked through, and pick a good melting cheese for best results.
Amy Wisniewski, CHOW test kitchen
Is their other optional ingredients instead of banger sausage? hmmmm. Can I try hungarian sausage?
I wonder how its taste. :D
oh well, thanks for sharing this.
http://irishcarbomb.com/
I made this with tofurkey sausage, which is already cooked, and it worked just fine. I over-baked the eggs, though, and next time will bake them for only 16-17 minutes.
I'd bake them in a water bath in small ramekins (1 cup size). Just watch them--when they puff slightly, they're done. You could always make up the volume with pieces of buttered toasts at the bottom. 325 to 350 is reasonable heat.
if you were going to do this without the bangers, how would you alter the time/temperature/egg quantity/anything else to compensate the smaller volume of food per container when cooking?