IRISH EGGS
Number Of Ingredients 11
Steps:
- At least 1 1/2 hours or up to 24 hours before serving:1. In a 2-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Transfer bacon to paper towels set aside. Discard all but 2 tablespoons of the drippings.2. Sauté onion in drippings until softened. Add flour. Cook and stir for 1 minute. Add heavy cream, bouillon granules, pepper and bay leaf. Stirring, bring to a boil and boil for 3 minutes or until thickened. Remove from heat. Discard bay leaf.3. In a 1 1/2 -quart oblong baking dish, evenly layer potatoes. Cut up eggs and layer over potatoes. Pour sauce over. If making ahead, cover and refrigerate up to 24 hours.4. In a small bowl, mix pork rinds and paprika. Sprinkle casserole with pork rind mixture. Bake in lower third of a preheated 350° oven for 30 to 35 minutes or until hot and bubbly. Sprinkle with reserved bacon and bake 5 minutes longer.
Nutrition Facts : Nutritional Facts Serves
IRISH EGGS
I found this on another website, though I can't for the life of me remember which one. I think it sounds like a great alternative to the usual "Scotch Eggs" though. Give it a try!
Provided by GinaS
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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