• author
    • Randy Graham

    • March 18, 2014 in Columnists

    Irish Breakfast Bake

    Photo: Randy Graham, Valley Vegetarian

    Wondering what to make on the day after St. Patrick’s Day? This breakfast dish is just what you’re looking for and is much better than a little hair of the dog after reveling all night. Kerrygold Blarney Castle is a cow’s cheese that provides a distinctive ‘Irish’ flavor. It is mild and creamy with rich, velvety undertones. It both feels and tastes similar to a young Dutch Gouda. Perfect for a breakfast bake or mid-morning brunch. Perfect nutritional tonic for what ails ya!

    1 tablespoon butter
    1 large leek (pale green part thinly sliced)
    ½ cup red onion (chopped)
    2 cloves garlic (peeled and minced)
    ½ cup fresh garden tomatoes (chopped)
    7 eggs
    7 ounces fresh Ricotta cheese
    ¼ cup flour
    ¾ teaspoon baking powder
    7 ounces Kerrygold Blarney Castle cheese (shredded)

    Preheat oven to 350 degrees.

    Melt butter over medium heat in skillet. Add leek and onion. Sauté for 10 minutes or until very soft. Stir in garlic and tomatoes, and cook for a few minutes more.

    Beat eggs until light and fluffy in a large bowl. Beat in ricotta, flour, and baking powder, and then stir in cheese and sautéed vegetables. Pour mixture into a lightly buttered 8 or 9-inch baking dish. Cover and refrigerate for at least 30 minutes, or make the night before and refrigerate overnight.

    When ready to bake, remove dish from refrigerator and uncover. Bake for 60 minutes or until eggs are puffed, golden brown, and set in the center. Remove from oven and let sit for 3 to 4 minutes. Serve with fresh scones and clotted cream.

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