Eggs Baked with Irish Bangers and Cheddar

Ingredients:

1 tablespoon unsalted butter, plus more for coating the ramekins
1/2 pound Irish-style banger sausages*
1/4 cup water
8 large eggs, at room temperature
Kosher salt
Freshly ground black pepper
1/2 cup loosely packed, shredded Irish cheddar cheese (about 1 ounce)*

Directions:

Heat the oven to 350°F and arrange a rack in the middle. Coat 4 (6-ounce) ramekins with butter and place them on a baking sheet; set aside.

In a medium frying pan, melt the measured butter over medium-low heat until foaming. Add the bangers and water and cover with a tightfitting lid. Cook, turning the sausages occasionally, until the water has evaporated and the bangers are browned on both sides and cooked through, about 15 minutes. Transfer the sausages to a cutting board, let cool slightly, and chop into medium dice.

Evenly distribute the banger pieces among the ramekins. Break 2 eggs into each ramekin (being careful not to break the yolks), season with salt and pepper, and top each with a quarter 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.

Notes:

*You can substitute any sausage of your choice for the Irish-style banger sausages if you cannot find them.

*You can substitute Sharp White Cheddar cheese for the Irish cheddar cheese.