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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In the same skillet where you cooked the bacon, sauté the diced onion over medium heat until softened, about 3-4 minutes.

Step 6

Grease four individual ramekins or oven-safe dishes with butter. Distribute the cooked potatoes evenly into the ramekins, pressing gently to form a base.

Step 7

Sprinkle the crumbled bacon and sautéed onions over the potato layer in each ramekin.

Step 8

Crack one egg into each ramekin on top of the potato, bacon, and onion layers.

Step 9

Drizzle 1/2 tablespoon of heavy cream over each egg, then sprinkle the grated sharp cheddar cheese evenly over all the ramekins.

Step 10

Season the top of each ramekin with a small pinch of salt and black pepper.

Step 11

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).

Step 12

Remove from the oven and let cool for 2-3 minutes. Sprinkle with freshly chopped parsley before serving.

Step 13

Serve hot with toasted bread or a side salad. Enjoy!

Nutrition Facts

Serving size	1084.2 grams (1084.2g)

Amount per serving	% Daily Value*
Calories	1801

Total Fat 100.70g	129%
Saturated Fat 54.30g	272%
Polyunsaturated Fat 2.00g
Cholesterol 989mg	330%
Sodium 2833mg	123%
Total Carbohydrate 145.10g	53%
Dietary Fiber 12.00g	43%
Total Sugars 10.70g
Protein 82.80g	166%

Vitamin D 169IU	846%
Calcium 1047mg	81%
Iron 11mg	63%
Potassium 3975mg	85%

*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.

Source of Calories

Fat: 49.9%

Protein: 18.2%

Carbs: 31.9%