Irish

Eggs and Rashers

Name: Eggs and Rashers
Total time: 12 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 eggs; 8 slices bacon; 1 tbsp butter; 4 slices brown bread; 1/4 tsp black pepper

Aoife @aoife_cork

Eggs and Rashers is Irish home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

12 min Easy

Ingredients

Serves

The quantities follow this count.

4 eggs
8 slices bacon
1 tbsp butter
4 slices brown bread
1/4 tsp black pepper

How to cook it

Fry the bacon in a skillet over medium heat until browned and crisp at the edges, about 6 minutes, then set aside.
Fry the eggs in the same pan, in the bacon fat, to your liking.
Toast the brown bread and spread with the butter.
Season the eggs with pepper and serve hot with the bacon and toast.

Watch how to cook Eggs and Rashers

Someone making it start to finish, so you can see what the steps look like.

The Best Bacon and Eggs for Breakfast Play the video

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Eggs and Rashers carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Eggs and Rashers
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Bacon and Egg Salad with Baby Potatoes
Gluten	Yes	Bacon and Egg Salad with Baby Potatoes
Shellfish	No
Eggs	Yes	Bacon and Cabbage
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 460 kcal
Protein: 30 g
Carbs: 15 g
Fat: 31 g
Fiber: 2 g
Sugar: 1 g
Sodium: 700 mg
Saturated fat: 12 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Eggs and Rashers takes about 12 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.