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.
- Yield: 4 servings
- Difficulty: Easy
- Total: 50 mins
- 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)
- Heat 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.
- In 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.
- Evenly 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.