Silver, Gold, or Brass

Irish Eggs

So last month I participated in an egg challenge.  This wound up opening the door to the world of eggs, a world that I wasn’t very familiar with prior to the International Incident which in a way was the point of the exercise.  I wound up going thru my cook books and checking out all of the egg recipes I had skipped over, yet I kept going back to baked eggs.  So I decided to keep experimenting with them and seeing what other delicious taste combinations I could find.  Once upon a Thanksgiving ago I found that mashed potatoes and eggs go together really well in the form on a delicious mashed potato omelett.  I decided to take that concept and add to it, while changing it from a cheesy omelett to the power house that is a baked egg.  Some googling let me know that this was actually very similar to a dish known as Irish Colcannon minus the meat…and with some veggie changes.  So in tribute to that ancient recipe I am dubbing these Irish Eggs.


1 lb potatoes, diced
1 tbsp butter
1/4 cup milk
1 lb spinach, thawed and chopped
1 onion, chopped
4 eggs
2 oz cheese, shredded

1. Bring a large pot of water to a boil and add the potatoes.  Cook until the potatoes are tender, then drain and mash.  Add seasoning to taste along with butter and milk.  
2. Preheat oven to 375.
4.  Spread the mashed potatoes on the botton of an 9×9 pan.  Add the spinach over top.  Create four wells in the spinach/mashed potatoes add crack the eggs into the wells.  Top with cheese
5. Bake for 15minutes, or until eggs are fully cooked.  Enjoy!

Another simple dish that is perfect for a filling breakfast or a light dinner.  I am now officially a fan of baked eggs and I look forward to figuring how many other ways I can prepare them.  I am also going to attempt to do a poached egg as well at some point…maybe…

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