From Arnold's Bar & Grill - Irish Breakfast

Arnold's Bar & Grill is a unique restaurant downtown (Cincinnati)> I think of him as the unofficial Mayor of Cincinnati!

Dublin Coddle

Dublin Coddle is an Irish breakfast casserole that is easy and delicious. I make it the night before and just bake it off in the morning. I also put a twist on it by cooking it on a cooking sheet instead of in the pan. Hope this isn't too confusing for you.

In a casserole pan make put 6 slices of thick whole wheat bread or bread of your choice on the bottom. Next top each with 2 pieces of cooked pepperwood bacon, 1 piece of cooked sausage patty, crispy fried hash browns, sauteed onions and then top with another piece of bread. Mix 12 eggs with 1tsp. salt, 1 tsp pepper and 1 tsp cayenne pepper. Pour mixture over bread and let sit until mixture is absorbed into bread or overnight. With a pancake turner pull entire layer of bread slice from casserole pan and place on a cookie sheet. It is going to be gooey but that is okay. Sprinkle with smoked gouda cheese and bake for about 30 minutes or until firm.

Perfect Bernaise
Bernaise is easy if you have a food processor with a hole in the top.

Melt 1/4 pound of butter and let it get to room temperature.

In food processor add 3 egg yolks, 3 dashes of Tabasco, 2 dashes of Worcestershire sauce, 2 dashes of salt, 2 dashes black pepper and a pinch of cayenne (really just a pinch)
Turn processor on and VERY slowly add the butter. Try to stream it. When you see it thicken you are done.
If you are making eggs Benedict I have learned to bring your water to a boil and then reduce it to a simmer to poach your eggs.

Today I am serving Corned Beef Benedict's in honor of St. Patty's Day.
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