Lund a celebration is always welcomed food and cooking how to cook bacon in the microwave oven

How about hosting a st. Patrick’s day breakfast or brunch? Since the good saint’s feast day doesn’t fall on saturday again until 2029, this is your opportunity to cook up a storm and host a great event for family and friends. I decided to do a bit of research into irish-themed morning meals and I turned to one of my favorite publications that deal with irish foods – irish country cooking – delicious country classics. This beautiful volume published by the folks at publications international ltd. Is a treasured volume that features authentic celtic fare.

Preheat oven to 450 degrees. Line baking sheet with foil. Roll out pie crust into a 12-inch circle on a floured surface. Line a 9-inch pie plate with crust, pressing firmly against bottom and up side of pie plate. Trim crust to leave a 1-inch overhang; fold under and flute edge.

Prick bottom of crust with a fork. Bake about 8 minutes or until lightly browned. Remove to wire rack to cool slightly.Reduce heat reduce oven temperature to 375 degrees. Cook bacon in a large skillet over medium heat about 10 minutes or until crisp, stirring occasionally. Drain on paper towel lined plate. Drain all but 1 tablespoon drippings from the skillet. Add onion, potatoes and thyme to skillet; cook about 10 minutes or until vegetables are tender, stirring occasionally. Place pie plate on prepared baking sheet. Whisk half and half, eggs, salt and pepper in medium bowl until well blended. Sprinkle cheese evenly over bottom of crust; top with vegetable mixture. Pour in egg mixture; sprinkle with chives. Bake 35 to 40 minutes or until quiche is set and knife inserted into center comes out clean. Let stand 10 minutes before slicing. Recipe note: you will find dubliner cheese on your favorite cheese monger’s counter. If you don’t want to look for it just substitute cheddar.

Bring 4 cups water and salt to a boil in medium saucepan over medium-high heat. Whisk in oats and cinnamon.Medium heat reduce heat to medium; simmer, uncovered, about 40 minutes or until water is absorbed and oats are tender. Remove from heat; stir in half-and-half and brown sugar. Meanwhile, combine strawberries, blackberries, blueberries, granulated sugar and remaining 1 tablespoon water in a small saucepan; bring to a simmer over medium heat. Cook 8 to 9 minutes or until berries are tender but still hold their shape, stirring occasionally. Divide porridge among four bowls; top with berry compote.

Place potatoes in large skillet; add water to cover. Bring to a boil over high heat. Reduce heat to low, simmer 6 minutes. Potatoes will still be firm. Remove potatoes from skillet; drain well. Sprinkle with salt and pepper. Melt butter in same skillet over medium heat. Add onion; cook and stir 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press mixture with spatula to flatten. Reduce heat to low; cook 10 to 15 minutes. Turn hash in large pieces; pat down and cook 10 to 15 minutes or until bottom is well browned.Reduce heat meanwhile, bring 1 inch of water to a simmer in small saucepan. Break 1 egg into shallow dish; carefully slide into water. Cook 5 minutes or until white is opaque. Remove with slotted spoon to plate; keep warm. Repeat with remaining eggs. Top each serving with 1 egg. Serve immediately. Recipe note: I cook all the eggs at once even though I’m sure the reason they are telling you to do it separately is to make sure the water is hot when you slip the egg into it. I just make sure the water comes to a gentle simmer in between adding each egg.