We. Have. Eggs. Lots of eggs. We sell eggs. We hatch eggs. We give eggs to visitors. And…we eat them for breakfast, lunch, dinner and snacks!
Welsh rarebit is one of Grace’s favorite meals. If you’ve never had it, it’s basically savory cheese sauce on toast. One night, I decided to create a hybrid between poached egg on toast with hollendaise sauce and Welsh rarebit. It just so happened that I had a lovely block of Kerrygold Irish cheddar in the fridge.
That night, this dish was born. It’s become one of our favorites! Grace loves the fact that there’s usually leftover sauce. She’s staked a permanent claim on it for breakfast each morning after.
I use steamed or boiled eggs in this dish, because they’re easier than poached. We steam two dozen eggs at a time and keep them in the fridge for snacks. When we want to eat Eggs Irish Rarebit for supper, the kids peel and slice two eggs per person. Then, I set them over a bowl of hot water. It doesn’t take them long to come up to room temp or a little warmer. The hot toast and sauce in the dish heats them the rest of the way through.
Pre-steamed eggs and pre-cooked bacon make this a supper I can get on the table in under fifteen minutes. It is very tasty and filling, but a leeeeettle on the fattening side. So, I’m careful about how often I make it.
If you have a glut of eggs or if you just need a little comfort in the form of butter, cheese and bacon give this recipe a try. Oh, and don’t skip the capers! They make the dish a little better and brighter!
Do you have any egg glut recipes? Pleeeeeaaaase, share! If you’re in the North East Texas area I’ll bribe you with eggs…and zucchini…and possibly tomatoes! We really eat a LOT of eggs around here. Please, leave me a comment or recipe if you have the chance. My family is searching for a recipe for Huevos Nuevos ! 😉
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