Makes: 4 servings
Ingredients:
• 1 tablespoon unsalted butter, plus more for coating the ramekins
• ½ pound (226.7 g) Irish-style banger sausages
• ¼ cup water
• 8 large eggs, at room temperature
• Kosher salt
• Freshly ground black pepper
• ½ cup loosely packed, shredded Irish cheddar cheese (about 1 ounce)
Method:
- Heat the oven to 350°F (176.6°C) 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 – 22 minutes for runny yolks). Remove from the oven and let sit for 3 – 5 minutes before serving.
http://www.chow.com/recipes/28170-eggs-baked-with-irish-bangers-and-cheddar