Dining Food FOOD AND TRAVEL Recipes

Hangover Prep: Irish Cheddar & Banger Eggs

Written by Ashley

Hangover Breakfast is SERVED.

If you’ll be hungover tomorrow, this may be the best solution for you. Here’s hoping. My thoughts lie in cheese curing any ailment.  Check the ingredients & prepare for this meal in the morning. Accompany with a beer.  You’ll thank me.

Irish Bangers baked with Cheddar Eggs

Recipe adapted from/image via CHOW [Egg whites recipe adapted for those (me) who can’t deal with too much yolk.]


  • 1 tablespoon unsalted butter, plus more for coating the ramekins (or use a good butter spray)
  • 1/2 pound Irish sausages (encased, find them at your local butcher)
  • 8 large eggs (or 4 eggs & 1 cup egg whites), at room temperature
  • 1/2 cup loosely packed, shredded Irish cheddar cheese – but any non-sharp cheddar will do.
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat 4 small ramekins with butter and place on a baking sheet; set aside.
  2. In a medium frying pan with a tightfitting lid, melt 1 tablespoon butter over medium-low heat until foaming. Seer sausage on each side, turning occasionally until browned. 15-20 minutes.  Let cool and chop small.
  3. Evenly distribute banger pieces among the ramekins. Break 2 eggs (or 1 egg & 1/4cup of eggwhite) into each ramekin, being careful not to break the yolk(s), season with salt and freshly ground black pepper, and top each with 1/4 of the cheese. Bake until the eggs are set or to your desired doneness (18 to 22 minutes for runny yolks). Remove from the oven and let sit for 3 to 5 minutes before serving. Sprinkle extra cheese on top for good measure.

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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