Irish Soda Bread and Eggs

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Irish Soda Bread and Eggs

By Brenda Anderson

I’m a girl from Savannah, Georgia who somehow started a travel business to Ireland. I don’t know what it was exactly, but the first trip I took there had me hooked. I guess Ireland is not so very different than Savannah. The charming people, green landscapes, Cliffs of Moher(okay, that’s certainly different). I love everything about Ireland, most especially the great breads.

The Irish countryside has a wealth of pubs and restaurants that serve mouthwatering breads with stews and soups.  The best meals I had were the simple but hearty!  My favorite meal was at Morin on Weir, between Galway and Shannon on my first trip there.  We got the recommendation (and some sketchy directions) from a local. As we pulled into the parking area there were gentleman in their tweeds listening to the horse races on the radio.  Races on which I can only assume they all had placed bets. We took the crowd as a good sign and we were right.  It was the best meal of the trip.

Luckily, my husband’s family owns a grocery store here in Savannah which is good for me in many ways.  Of course if I forget something for dinner my husband can bring it home from work. More importantly, I can request “special” items that I crave be stocked in the store…like Irish Soda Bread. 

Recently, I put on my cute little Irish apron and came up with this recipe using some of my treasured bread. It’s pretty, easy, delicious and for me…tastes like Ireland.

Irish Bread & Eggs
Serves: 4


4 slices Irish Soda Bread, cut 1inch thick
½ lb. bacon, cooked crisp and crumbled (drippings reserved)
½ yellow onion (Vidalia onion if available), chopped
1 tomato chopped
¼ cup Asiago cheese, grated
¼ cup Cheddar cheese, grated
4 large eggs
4 tablespoons butter, melted
Salt and pepper to taste
1 tablespoon Herbs de Provence

Pre heat oven to 350 degrees

Prepare baking sheet by covering with foil and spraying with a non-stick cooking spray. Using a biscuit or cookie cutter, take out center of each bread slice making a circle. Place bread on prepared pan. Brush melted butter generously over slices. In a medium sauté pan, saute the chopped onion in the reserved bacon drippings. Add a pinch of salt and pepper. Once onion is translucent and a little brown around the edges, remove from the heat.  Add the crumbled bacon and tomatoes to the onions and stir until just mixed.  Set aside. Crack an egg and drop in the center of each piece of bread. Sprinkle with salt, pepper and Herbs de Provence. Place in oven and cook just until the egg whites are done. Remove from oven and top with the grated cheeses, dividing evenly among all four bread/egg slices. Put oven on broil and return slices to oven. Once cheese is bubbly remove from oven.  To Serve: Divide onion mixture evenly and spoon over each slice. Serve Hot.  ‘Slainte’ (pronounced ‘slawn-cha’, meaning Health!  The equivalent of Cheers!)

Brenda Anderson is lucky enough to be married to a grocery store owner and a Butcher by trade. Forced into learning how to cook (because a grocer doesn’t believe in going out to eat) she discovered how creative cooking can be and how much it pleased her family and friends. Brenda works as a food stylist for Paula's Best Dishes. She loves the four seasons (The Ritz) and the bounty that each brings to her table.

Read More From Apron Strings Recipes.

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Reader Comments:


Paula, I will continue to follow you and your great recipes.I trust you and respect you.

By Eleanor Cooper on July 08, 2013


Hey Suzi! So sorry about the spelling error. It was not Brenda, it was an error on the inputting side. Thank you for pointing it out. Please Please share a recipe from County Kerry with us. It's such a beautiful place. We would love to print it and of course eat it. Happy Cooking, Libbie Summers

By Libbie Summers, Senior Food Editor for Paula Deen on March 15, 2011


The first thing I was ever permitted to make at the stove was "Egg in the Hole" or "Bird in the Nest". I used a juice glass to make my cut-out and fried the bread in butter, then adding the egg and cooking through. It's still something I make regularly 30 years later! I love the idea of the soda bread in this version, and lord knows the bacon's going to make it better. Thanks for the recipe! PS - love the apron

By Kelly on March 15, 2011


Great receipe..but how do I make the Irish Soda Bread? Guess I will try your "Bread" receipes..Ya' Think lol..Thanks for the idea.

By Dorothy Modglin on February 22, 2011


Don't know what kind of travel business you run, but you should probably be able to spell the Cliffs of Moher correctly. It lends an air of credibilty. And the recipe, while very tasty, is nothing this native of Co. Kerry has ever heard of.

By Suzi on February 22, 2011


This sounds sooo yummy,do you have a recipe for Irish Soda Bread? Thnks in advance. Marie

By Marie Goodson on February 22, 2011


I was born and raised in N.Ireland and lived down South too with my Granmother rest her soul.She would bake every day and bake over a fire on a black cast iron pot or griddle.Here is the recipe for brown soda bread.4Cups Wholemeal (whole-wheat in usa)Flour 1-1/2CupsPlain Flour(all-purpose in usa)1-1/2tsp.baking soda 1tsp.salt 2Cups Buttermilk.Preheat Oven to 400F Grease a baking tin set aside till ready,Combine your dry ingredients in a baking bowl,Stir in the buttermilk to make a fairly soft dough.Turn out onto a counter top dusted with wholemeal flour knead it gently until smooth .Make the dough into a circle about 1-1/2 inches thick,place on prepared baking tin and cut a cross on top use a floured knife,The cross is to let the steam out or as my Gran said to let the faries out.Bake for 40-45 minutes or till it sounds hollow when tapped on bottom.If you like soft crust wrap in tea towel,best eaten on the same day with Irish Butter and Cheese or home made Jam.Real Irish Soda Bread dose not have sugar or eggs in it,The Northern Irish people are the ones that added currents and sultanas and called it fruit soda or spotted dick.I hope you enjoy this recipe as I do, I have all kinds of recipes for scones and cakes. Cheers Enjoy!

By Jan Sutton on January 05, 2011

I was wandering if you or anyone out there has an irish soda bread recipe that does not require kneading or cuting in shorting.  A friend of mine was from Ireland and she made her soda bread without any kneading or cuting in shorting.  Our house burnt and I can not find the recipe anywhere. I would be greatful for any help.  Thank you, and I just love you and your family.

By Dale Ann Graham on September 10, 2010

I am of Irish descent. Mother was born a Brady. Her grandparents emigrated from Ireland in the 1800’s, heading for Oregon. They only got as far as Nebraska territory before the oxen died and they stayed and homesteaded. Here we still are!
Here’s our family Irish Soda Bread recipe: 4C flour, sifted with 1/4C sugar, 1 T. baking powder, 1 tsp.each salt and soda. Stir in 1 T. caraway seeds. Cut in, with 2 knives, 1/3 C shortening til mixture is crumbly. Stir in 1 cup either raisins, or currants. Now beat 1 egg with 1 3/4 C. buttermilk and add to flour. Stir until it forms a ball, and knead til smooth. Pat into a rounded shape, and cut an x in the top to let the steam escape. Bake at 350 for about an hour until lightly browned. Makes a heavy, dense loaf that is best the day it’s made. I hope you’ll enjoy it as much as we have!

By Sharon Russell on June 29, 2010

Hello Paula,

I have been making Irish Soda Bread all my life.

I would love to make you some.
I enjoy your show so much, and might even try your soda bread recipe.


By Bridget on April 06, 2010

Paula, I love you! Each time I have a difficult time deciding what to cook…look in 1 of your many ck/bks that I have and I’m set!!
Made a wish on my next yrs list for my 50th Birthday in March ‘11,asked my sister-in-law if she’d like to go on a trip w/me to Ga. and meet Paula Deen?! Her answer….“Hell YEA!!”  We both love your shows,too! Learn something new everytime!
Thanks Paula for what you do!

By Terie Kopf on March 22, 2010

This is very similar to a breakfast dish my husband will make…we call it Egg’s in a Basket.  We use regular bread, use a round cookie cutter for the center, butter the bread, and then drop your egg in the center and cook until the egg is done.  So yummy, but now Paula you have given us more to add to our yummy breakfast dish!!!
Thank you!

By Kerry Willmon on March 22, 2010

OK but we all are not lucky enough to have a grocer in the family….so Irish soda bread? Recipe or Equivalent, please!!!

By Julie Blake on March 22, 2010

I cannot wait to try this

By Vicki L. Gooding on March 22, 2010

My husband and myself are full blooded Irish, born and raised in Dublin. I must admit, at first I thought “This is not a dish we make in Ireland!” But WOW, this is sooooo GOOD! We love it! Sent the recipe to our family back in Ireland which has now not only in our house but several homes in Dublin become a once a week meal!!! Thank you so much for this gem!!!!

By Shannan on January 01, 2010

This is great - please keep more of the same coming from Brenda Anderson - she is your hidden treasure in Savannah!

By Sandy Griffin on November 16, 2009

I would like to have the irish soda bread recipe.  Thanks

By Joyce Ann Maydak on November 12, 2009

What an awesome & tasty dish! Definitely making this again soon.

By Patrick Diebolt on November 12, 2009

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