Irish Eggs
Start your morning with a hearty and flavorful twist on a classic breakfast dish—Irish Eggs! This comforting recipe combines a crispy potato hash base with layers of crispy bacon, sautéed onions, and a perfectly baked egg topped with sharp cheddar cheese. Creamy, rich, and irresistibly savory, it’s all baked in individual ramekins for a beautifully presented, crowd-pleasing meal. With just 15 minutes of prep time, this dish is perfect for a cozy weekend brunch or a quick breakfast-for-dinner option. Garnished with fresh parsley for a burst of color and flavor, Irish Eggs pair wonderfully with toasted bread or a simple side salad. If you're searching for a satisfying potato and egg recipe that everyone will love, look no further!
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Recipe Information
Ingredients
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 4 slices bacon
- 1 small white onion
- 4 large eggs
- 1 cup sharp cheddar cheese
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and grate them using a coarse grater. Rinse the shredded potatoes under cold water to remove excess starch, then squeeze out any excess moisture with a clean kitchen towel.
In a medium skillet, melt the butter over medium heat. Add the grated potatoes, spreading them out into an even layer. Cook for 7-8 minutes, stirring occasionally, until lightly golden. Season with a pinch of salt and pepper.
While the potatoes cook, fry the bacon in a separate skillet until crispy. Transfer to a paper towel-lined plate to drain, then crumble the bacon into small pieces.
In the same skillet where you cooked the bacon, sauté the diced onion over medium heat until softened, about 3-4 minutes.
Grease four individual ramekins or oven-safe dishes with butter. Distribute the cooked potatoes evenly into the ramekins, pressing gently to form a base.
Sprinkle the crumbled bacon and sautéed onions over the potato layer in each ramekin.
Crack one egg into each ramekin on top of the potato, bacon, and onion layers.
Drizzle 1/2 tablespoon of heavy cream over each egg, then sprinkle the grated sharp cheddar cheese evenly over all the ramekins.
Season the top of each ramekin with a small pinch of salt and black pepper.
Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks remain runny (bake longer if you prefer firmer yolks).
Remove from the oven and let cool for 2-3 minutes. Sprinkle with freshly chopped parsley before serving.
Serve hot with toasted bread or a side salad. Enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 258 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
