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Top o’ the Morning!


Top o’ the mornin’ to ya! On St. Patrick’s Day, no matter our heritage, we’re all Irish! Here in Savannah, it’s an all-day all-weekend event. The day of the parade starts early, so we need to make sure our bellies are full to give us the energy to make it through the day. If you’re looking for a breakfast that will have a lovely Irish twist, this is the perfect one for you!

Irish Soda Bread and Eggs are perfect for eating at home before heading to the parade, but they are also great to make on the route while you’re saving your spot if you can find electricity for your Paula Deen Air Oven!

Irish Soda Bread and Eggs


  • 4 slices Irish soda bread, cut 1-inch thick
  • ½ lb bacon, cooked crisp and crumbled (drippings reserved)
  • ½ yellow onion, chopped
  • 1 tomato, chopped
  • ¼ cup Asiago cheese, grated
  • ¼ cup cheddar cheese grated
  • 4 large eggs
  • 4 tablespoons butter, melted
  • 1 tablespoon Herbs de Provence


  • Preheat oven to 350 °F. Prepare a baking sheet by covering it with foil and spraying with a non-stick cooking spray.
  • Using a biscuit or cookie cutter, take out the center of each bread slice, making a circle. Place the bread on your prepared pan and brush the melted butter generously over the slices.
  • In a medium sauté pan, sauté the chopped onion in the reserved bacon drippings. Add a pinch of salt and pepper. Once the 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 it in the center of each piece of bread. Sprinkle with salt, pepper, and Herbs de Provence.
  • Place in the oven and cook just until the egg whites are done. Remove the pan from the oven and top the eggs & bread with the grated cheeses, dividing evenly among all four bread/egg slices.
  • Put oven on broil and return the slices to oven. Once cheese is bubbly remove from oven.
  • To serve, divide the onion mixture evenly and spoon it over each slice. Serve hot.

For the Irish Soda Bread & Eggs, you can always buy store-bought, but we love a good homemade bread. So, naturally, we have to share our homemade Irish Soda Bread recipe with you!

Irish Soda Bread


  • 4 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 1 cup buttermilk
  • 1 cup raisins
  • 1 tablespoon caraway seeds
  • 1 egg yolk
  • 1 tablespoon heavy cream


  • Heat the oven to 400 °F. Arrange oven rack to the middle row, and line a sheet tray with parchment paper.
  • Add the flour, sugar, baking soda, and salt to a large bowl and whisk to combine. Add the butter and cut it in using a pastry cutter until it looks like small peas.
  • Add the buttermilk, raisins and caraway seeds, and stir until it looks like a shaggy biscuit dough. Turn the dough out on your cutting board and knead for 20 seconds until it comes together.
  • In a small bowl, whisk together the egg yolk and heavy cream. Divide the dough into two pieces. Form each into a round ball on the prepared sheet tray, tucking in the seams beneath the dough. Brush each round with the egg wash, then score an “x” on the top of the round using a sharp knife.
  • Bake for 30 minutes, until golden browned and a wooden skewer inserted into the center of the loaf comes out clean. Let cool on a wire rack.

If St. Patrick’s Day has you feeling a little thirsty too, rest assured—we’ve got you covered! This Homemade Irish Crème Liqueur is just the thing to ease into your day of festivities. Whether you drink it alone or just as a splash in your morning coffee, it will definitely put a smile on your face

Homemade Irish Crème Liqueur:


  • 2 cups Irish whiskey
  • 4 oz sweetened condensed milk
  • ½ pint whipping cream
  • 4 eggs
  • 2 tablespoons chocolate syrup
  • 2 teaspoons instant coffee
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • Combine all ingredients in the pitcher of a blender. Blend until smooth. Now it’s time to serve it!
  • To store, place in a clean tightly covered container and store for up to a month in the refrigerator.

Forget about kissing the Irish; this meal is slap-yo-mama good. Slainte, y’all! (That means “cheers!”)

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