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Irish Eggs |
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Serves: 6 Print this Recipe1/2 pound bacon coarsely chopped 1/2 cup onions chopped 2 tablespoons flour 2 1/2 cups milk 2 teaspoons chicken bouillon 1/4 teaspoon black pepper 1-inch piece bay leaf 1 pound russet potatoes peeled, cubed, cooked and drained 6 eggs hard-cooked 1/2 cup potato chips crushed 1/4 teaspoon paprika At least 1 1/2 hours or up to 24 hours before serving: In a 2-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Transfer bacon to paper towels; set aside. Discard all but 2 tablespoons of the drippings. Sauté onion in drippings until softened. Add flour. Cook and stir for 1 minute. Add milk, bouillon granules, pepper and bay leaf. Stirring, bring to a boil and boil for 3 minutes or until thickened. Remove from heat. Discard bay leaf. In a 1 1/2 -quart oblong baking dish, evenly layer potatoes. Cut up eggs and layer over potatoes. Pour sauce over. If making ahead, cover and refrigerate up to 24 hours. In a small bowl, mix potato chips and paprika. Sprinkle casserole with chips mixture. Bake in lower third of a preheated 350° oven for 30 to 35 minutes or until hot and bubbly. Sprinkle with reserved bacon and bake 5 minutes longer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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