I’ve dined like a King this morning. Wow. I’ve been meaning to try out Donal Skehan’s ‘Breakfast Egg Parcels’ for ages now. He has them beautifully photographed on the back cover of his most recent cookbook ‘Kitchen Hero.’ Like a lot of things that I cook when I finally get around to it I realise that I don’t exactly have the correct ingredients and end up improvising. Here, I’ve taken Donal’s recipe and had a peek in my fridge, substituting rashers for pancetta, spring onion for spinach, Durrus Farmhouse Cheese for goat’s cheese and I’ve thrown in a surprise of my own in the form of Lakeshore Wholegrain Mustard with Whiskey. I ate mine with some stoneground wholemeal bread and lashings of hot tea.
The cheese and oil were picked up at Manning’s Emporium, Ballylickey(www.manningsemporium.ie) just outside Bantry where I stopped for a coffee last week. We arrived there just as a busload of American tourists were pulling up to be treated to a fantastic looking spread. People watching for a while I tucked into delicious brownies and a superb cappuccino and soaked up the relaxed holiday atmosphere.
I found that 1 of these was plenty for a serving but allow for 2 each if you are feeling particularly hungry. Makes 4. Serves 2-4.
Durrus & Whiskey Egg in Maple Bacon
You will need: (a muffin/cup-cake tray)
A little Olive Oil or Rapeseed Oil to grease the tray – I used Belazu Extra Virgin Olive Oil with Garlic
4 Denny Maple Cured Rashers
2 tsp Lakeshore Wholegrain Mustard with Whiskey
1 or 2 spring onions
Chunk of Durrus Farmhouse Cheese
4 free range eggs
Ground black pepper
Pre-heat the fan oven to 180C / Gas Mark 6.
Lightly oil 4 of the cup-cake holders with a little olive oil.
Use a kitchen food scissors to cut the rashers in half and then into 3 or 4 strips. Place the rasher pieces in the trays, criss-crossing them to line 4 of them.
Spoon half a tsp of wholegrain mustard into each and spread it over the rasher.
Snip or chop around 1 tbsp of spring onion over each of the rashers.
Grate around 1 tbsp cheese on top of each and press it down a little..
Crack an egg on top and sprinkle over with ground black pepper.
Bake in the oven for 10-15 minutes until the white of the egg has set.
Til next time, Sheila.
4 thoughts on “Durrus & Whiskey Egg in Maple Bacon”
Boy, that looks delish! I do love a poached egg on toast and this is going to a whole new level. Its the pictures! And I’m hungry
Thank you WolfHound 🙂 I’m going to try making these next time I have a gang staying over instead of a fry-up and see how they go down. There’s virtually no washing up and they taste amazing. P.S. looking at pictures of food or shopping for food when you are hungry is never a good idea!
Oh my goodness do those ever look good. What a lucky bunch in your house to get such a treat for breakfast!
Thanks Kristin 🙂