Irish Eggs (My American version-a stirred omelet).


I fresh egg
1/2 slice American cheese, crumpled 3/8 inch pieces
1 full tablespoon of snipped scallions, 1/4 inch pieces
2 small pats of butter
Salt and pepper to taste.


Heat set at 35 to 40 Percent, melt the butter in a small skillet. Add the combined cheese/scallion mixture, wait ‘til the scallions just bubble then break the egg into the pan. As the white starts to show, gently stir the yolk to mix with the cheese/scallions. Must not let either the white or yolk to harden. Continue to stir and mix gently as the white shows as cooked completely and the result shows a more or less soft mass- takes about 2 min plus 10 or so seconds (that is, just after steam appears - from the butter?). Should appear as a “gummy” mass. A perfect picture of the “Green, White and Gold.” Can then just roll it out of the pan to a warm plate. Serve with lightly buttered toast and maybe fried potatoes or/and a breakfast sausage


1 serving

Preparation Time

5 Minutes

Total Time

10 Minutes

Reader Comments

Leave a Comment

The scallions are green part

The scallions are green part only. The finished mass should just roll out of the pan like an "green, white and gold" omelet.