Baked Eggs with Rashers & Bangers

Ingredients

• 4 tablespoon cheddar cheese irish style grated
• 8 large eggs to taste ( )
• 4 tablespoon heavy cream 
• 4 servings salt and pepper as needed
• 4 slice extra-thick cut bacon 
• 4 slice buttered toast as needed
• 2 tablespoon butter unsalted plus more for ramekins
• 0.3 cup water 
• 4  bangers irish style
• 4  bangers irish style

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• ramekin
• cutting board

Directions

1. Preheat oven to 350°F with rack in middle.Butter the bottoms and sides of four 8 to 10 oz ramekins.In a medium sized nonstick sauté pan, cook bacon slices over moderate heat until they are crisped. Move the bacon to a paper towel lined plate to drain.Meanwhile pour off and discard all but 1 tablespoon of the rendered bacon fat. To the sauté pan, add the rashers and cook until well browned on all sides.
2. Add ¼-cup water to the sauté pan, lower the heat to a simmer and cook, covered until cooked through, about 20 minutes.Move the bangers to a cutting board and cut into ½-inch dice. Break the bacon into bite sized pieces.
3. Mix the meats together well. Divide the meat mixture among the four ramekins. Spoon 1 tablespoon of heavy cream into each serving. Crack 2 or 3 eggs into each ramekin and season lightly with salt and pepper.
4. Cut the 2 tablespoons of butter into 12 small pieces and dot the top of each ramekin with 3 pieces of butter.
5. Sprinkle with 1 tablespoon each cheddar cheese.Put ramekins on a baking sheet and bake, rotating pan halfway through, until whites are just set but yolks are still runny, 15 to 20 minutes.
6. Serve warm with toast.