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Eggs Baked with Irish Bangers and Cheddar

Ingredients (7)

  • 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)
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Nutritional Information
  • Calories361
  • Fat28.85g
  • Saturated fat10.65g
  • Trans fat0.3g
  • Carbs1.69g
  • Fiber0.14g
  • Sugar0.92g
  • Protein23.07g
  • Cholesterol426.55mg
  • Sodium608.31mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Eggs Baked with Irish Bangers and Cheddar

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.

Tips for Eggs and Sausage

Instructions

  1. 1Heat 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.
  2. 2In 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.
  3. 3Evenly 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.
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