Ingredients
leftover colcannon (it's always better the next day anyway)
4 Irish banger sausages, cooked & sliced
4 Irish banger sausages, cooked & sliced
4 eggs
1/4 c. heavy cream
salt
pepper
parmesan cheese
1/4 c. heavy cream
salt
pepper
parmesan cheese
Preparation
Use 2 large individual-serving sized, oven-proof baking dishes. Half-fill them with the colcannon, and top with a layer of sausage slices. Crack 2 eggs over the sausage slices, salt and pepper to taste, drizzle with a couple of tablespoons of cream, sprinkle on some parmesan, and bake at 425 for 25 minutes or until the eggs are set.
Use 2 large individual-serving sized, oven-proof baking dishes. Half-fill them with the colcannon, and top with a layer of sausage slices. Crack 2 eggs over the sausage slices, salt and pepper to taste, drizzle with a couple of tablespoons of cream, sprinkle on some parmesan, and bake at 425 for 25 minutes or until the eggs are set.
I need to give credit where it is due: this is my husband's recipe. Perhaps if he had a blogger profile he would be MaestroChefDad. Irish Squeak made a perfect Saturday evening supper.
Where's the Herb? The rules for Weekend Herb Blogging state "Entries can be recipes and/or informative posts featuring any herb, plant, vegetable, or flower." Colcannon features potatoes and cabbage in perfect harmony. You'll find sample colcannon recipes here and here. Why "squeak"? Here's a recipe for traditional Bubble and Squeak.
This week, Weekend Herb Blogging is hosted by The Well-Seasoned Cook.
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2 comments:
Baked eggs of any kind are a favorite of mine. That you have used colcannon makes them extra special. Love my potatoes with cabbage!
Thank you, Georgetta, for sharing this comforting recipe for WHB!
What a fun recipe for Weekend Herb Blogging. I've heard of this, but haven't ever tasted it. (And I am a little bit Irish too, and do hope to go there some day!)
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