Recipes // Desserts // Irish Brunch Dessert

Irish Brunch Dessert

Irish Eggs Benedict

Ingredients for Crunch
  • 1 cup old fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons instant coffee crystals
  • ¼ teaspoon ground all spirce
  • ¼ teaspoon salt
  • ½ cup chilled unsalted butter, cut into ½ inch pieces
  • ¾ cup coarsely chopped walnuts
  1. Preheat oven to 350 degree Fahrenheit
  2. Combine the first 6 ingredients in a large bowl
  3. Add butter and rub in with fingertips until mixture forms moist clumps, mix in walnuts
  4. Sprinkle mixture onto rimmed baking sheet and bake until golden brown and crisp, occasionally stirring gently and leaving the mixture in clumps, baking should be approximately 30 minutes
  5. Cool completely – can be made up to 2 days ahead of time and stored in an airtight container


Ingredients for Pudding
  • 1 ¼ cup chilled whipping cream
  • 12 tablespoons Irish Cream
  • ¾ cup packed brown sugar
  • 6 large egg yolks
  • ¼ teaspoon ground nutmeg
  • 12 tablespoons raisins


Directions for Pudding
  1. Combine ¾ cup of cream, 6 tablespoons Irish cream, sugar, yolks, and nutmeg into a large metal bowl
  2. Place over saucepan of simmering water – do not allow the bottom of the bowl to touch the water
  3. Using an electric mixer, beat until custard thickens and thermometer registers 160 degree Fahrenheit (about 8 minutes)
  4. Remove from over water and beat until cool (about 8 minutes)
  5. Mix in remaining 6 tablespoons of Irish cream
  6. Beat remaining ½ cup cream in a medium bowl to medium peaks, and then fold into custard
  7. Cover and chill at least 4 hours or overnight

To Make Parfait

  1. Layer ¼ cup pudding, I tablespoon raisins, and 3 tablespoons crunch in each bowl/glass, repeat one more layer
  2. Repeat for each serving, should make 6
  3. Serve immediately or refrigerate up to 1 hour


Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • 10 tablespoons unsalted butter
  • 2-3 tablespoons finely chopped parsley
  1. Melt the butter slowly in a small pot, try not to let it boil, you want the moisture in the butter to remain there and not steam away
  2. Add the egg yolks, lemon juice, salt, cayenne pepper and parsley into your blender.  Blend the egg yolk mixture at a medium to medium high speed until it is well blended, about 20-30 seconds
  3. The friction generated from the blende blades will heat the yolks a bit and the blending action will also introduce a little air into them, making your hollandaise a bit lighter
  4. Turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is still going, continue to blend for another couple seconds after the butter is all incorporated
  5. Turn off the blender and taste the sauce, add additional lemon juice and salt to taste.  For a thinner consistency, add a little warm water and pulse briefly to incorporate the ingredients one more time. 
  6. Store in a warm place, possibly next to the stove and use within an hour 


Beer Poached Eggs
  • Fresh Eggs
  • Harps Beer
  • 1 to 2 teaspoons vinegar (optional)
  • Silicone pan
  1. First bring beer in a sauce pan almost to a boil.  Add vinegar to the beer (optional) Hint: The vinegar will help the egg whites to congeal most easily.
  2. Working with the eggs one by one, crack each egg into the silicone pan.
  3. Turn off the heat, cover and let sit for 4 minutes until the egg whites are cooked. 
  4. Remove silicone pan and gently remove the eggs by scraping the sides with a spoon or knife. 
Eggs Benedict
  • Toasted Irish Soda Bread
  • Sliced Corned Beef and Cabbage
  • Beer poached egg
  • Hollandaise Sauce
  1. Toast sliced of Irish Soda Bread in the Toaster oven until golden brown
  2. Top with a thinly sliced piece of Corned Beef and Cabbage
  3. Place beer poached egg on top and spoon Hollandaise sauce over the top
  4. Serve with a small portion of the potatoes what were cooked with the corned beef and cabbage


Individual Irish Beef Stew
  • 4 lbs beef chuck or round cut into cubes
  • 4 tablespoons shortening
  • 2 quarts boiling water
  • Juice of one lemon
  • 1 tablespoon Worcestershire sauce
  • 2 cloves of garlic, minced
  • 4 bay leaves
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 2 dashes of ground cloves
  • 2 tablespoons sugar
  • 2 small cans white onions
  • 2 large cans Irish potatoes
  • 2 bunches carrots, sliced
  • 2 packages pie crust mix
  • 1 cup flour
  • Small Mason Jars
  1. Dredge meat in flour, melt shortening until it is smoking hot
  2. Brown meat and add water, lemon juice and Worcestershire sauce
  3. Add garlic, onion and bay leaves.
  4. Add dry ingredients
  5. Bring to a boil, then lower heat to a medium setting. 
  6. Cook slowly for two hours, adding water to cover if necessary
  7. Add sliced carrots, cook for 15-20 minutes on high heat, add potatoes and onions, let cook 10 more minutes or until vegetables are tender
  8. Prepare pie crusts as instructed on the package
  9. Pour stew into Mason Jars and cover with pie crust
  10. Bake in 400 degrees Fahrenheit until crust is golden brown


Gold Coin Pancakes with Sweet Beer Syrup

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. 
  2. Make a well in the center and pour in milk, eggs and melted butter, mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat
  4. Pour or scoop the batter onto the griddle, using approximately 1 tablespoon for each pancake
  5. Brown on both sides


Sweet Beer Syrup

  • 2 ½ cups white sugar
  • ¼  cup Guiness
  • ¾ cup water
  • ½ teaspoon maple flavored extract
  1. In a saucepan, combine sugar and beer
  2. Cook and stir until sugar is dissolved
  3. Remove from heat and stir in maple flavoring
  4. Serve warm 


Traditional Irish Breakfast

  • 8 slices of Traditional Irish Bacon
  • 4 Traditional Bangers (Irish Sausage)
  • 4 slices of Traditional White Breakfast Pudding
  • 4 slices of Traditional Black Breakfast Pudding
  • 4 medium sized tomates
  • 4 eggs
  • Baked Beans
  • Freshly ground pepper
  1. Saute bacon over low heat, by turning it frequently until don’t to taste
  2. Remove from pan and drain on paper towels, keep hot
    1. Hint: it is important to remember that Irish bacon is not cooked crisp hard
  3. Place sausages in a pan and cook until brown on all sides
  4. Cut the tomatoes in half and fry with slices of pudding in the bacon fat
  5. Remove from heat and keep hot Hint: All the above items can also be boiled instead of friend
  6. Heat beans in small pot on stove for approximately 5 minutes.
  7. Cook eggs to order


Irish Ice Cream Float

  • 3 scoops Vanilla Ice Cream
  • 1 can Guinness 
  1. Add ice cream to glass
  2. Pour Guinness carefully on top of the ice cream and wait for the head to go down, fill to top
  3. Blend if you would like a milkshake 
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