Baked Eggs Irish Breakfast Recipe 465

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.

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper.
• Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
• Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
• Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
• Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.

Steps:

• Preheat the oven to 160 C, 325 F, gas mark 3.
• Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
• Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
• Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.
• Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.
• Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.
• Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.

Steps:

• Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, rosemary and cracker crumbs mixing throroughly.
• Divide the potato mixture into 6 portions.
• Press eggs into each portion making sure the egg is covered completely.
• Deep fry in oil at 350 degrees until golden brown.