Baked Irish Breakfasts

Baked Irish Breakfasts
Baked Irish Breakfasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    stick butter

  • Sea salt

  • 1/4

    cup canola oil

  • 4

    country-style pork sausage links (about 10 oz. total), casings removed

  • 8

    oz. bacon, cut crosswise into 1/3-inch strips

  • 2

    onions, sliced

  • 4

    oz. fresh spinach

  • 8

    eggs

  • 8

    cherry tomatoes, halved

  • Flat-leaf parsley leaves, for serving

Directions

1. Preheat the oven to 425°. Grease eight 6- to 8-oz. ramekins with the butter. Season with sea salt and freshly ground black pepper. 2. In a large skillet, heat the oil over medium. Add the sausage and bacon. Cook, stirring occasionally, breaking up the sausage with a spoon, until well browned, about 5 minutes. Add the onions; cook, stirring occasionally, until translucent, about 3 minutes. Add the spinach; season. Cook, stirring, until the spinach wilts, about 1 minute. Divide the spinach mixture among the ramekins. 3. Crack an egg into each ramekin; season. Place 2 tomato halves, cut side up, next to each egg. 4. Bake until the whites are set but the yolks are still runny, 8 to 12 minutes. Sprinkle with the parsley.

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