Our European vacation was packed with adventure and good food. We especially enjoyed our breakfasts. Eggs were a staple on this vacation. In fact our hotel in Ireland had hens laying fresh eggs on the property. We fell in love with creamy Eggs en Cocotte and Soft Boiled Eggs!
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Dromoland, Ireland
Sadly my European vacation posts are coming to an end. Dromoland Ireland is our last stop. I think Dromoland should have been named Dreamyland….
Photo Tip: Use a natural ‘frame’ when possible: Using the trees to frame the Dromoland Castle made for a great shot. Again this was taken with my iPhone and I used the color, contrast, and crop editing tools available right on my phone to enhance the picture.
Where We Stayed:
We spent two days at the spectacular Dromoland Castle. It is indeed a real castle nestled near a lake and set on over 400 acres of land. The castle has everything you could ever want in a hotel. It’s quiet, beautiful, comfortable, has a great staff, world class spa and plenty of activities, such as golfing, falconry, archery, horseback riding, boating, clay shooting and fishing.
And the food?
Well it was spectacular as well! In fact, our meals at the Dromoland Castle were some of the best of the entire three week trip.
One of the best things about going to Dromoland was the sight seeing on the drive from Killarney. We passed through a small town called Waterville, it was so lovely we decided to spend the day there shopping, eating and admiring the breathtaking views! Waterville was one of the most photogenic towns we visited. See all those white dots on the patchwork hillside? Those are sheep and baby lambs!
I have never seen more beautiful countryside. And the farmhouses! My husband and I were both completely amazed that every single farm house we saw (and we saw hundreds and hundreds) were as neat and tidy as can be! I have never seen anything like it. No feed left out, or farm tools or broken down vehicles or junk. Each home and yard was immaculate! Interestingly there were many newly built farmhouses among the old ones. Below is a picture of the only farm house we saw with a tool in the yard.
We were so inspired by the tidiness of Irish farm houses that when we got home the first thing we did was tidy up our California yard.
Photo tip: Hand the camera to someone else and ask them to take a photo of you in front of an interesting door, graffiti wall or mural. If you are anything like me you tend to take all the photos so you are never in them. By taking a photo in front of an interesting background you capture the flavor of the location and get a picture of yourself. Two birds, one stone. Left to right: London, Waterville Ireland, Paris.
While at Dromoland we took advantage of the activities. We took walks and golf cart rides to explore the 400 acres, I got an amazing massage while my husband fished and we both took a falconry class. Now that is something I never thought I’d say!
How to Make The Most of Bad Hair Days:
Ireland has some very severe weather. It rains frequently and is very windy. Needless to say it makes for very bad hair days. I either kept my hair in the ‘hair donut’ (above) or put it in a messy bun (below). The messy bun looks really great and while it looks like a lot of work it only takes two minutes and requires two pins and two elastic bands. If I can do it, you can do it. See tutorial here. PS: I don’t use any of the product or prep she suggests in this video. I just wake up and do it.
Drum roll please…
The final recipes from our European vacation! Both are simple, delicious and no fuss breakfast egg recipes, Eggs en Cocotte and Soft Boiled Eggs. We ate these eggs almost every single morning of our trip. Isn’t this breakfast beautiful? Those lovely soft eggs in the ramekins are called “Eggs en Cocotte” and the eggs on the ones in the little stands are soft boiled eggs. Since we have been home we have made both these recipes several times.
WHAT TO SERVE THEM ON OR WITH:
Serve with your favorite toast (may I suggest sourdough), on my sweet potato fritters, or alongside my favorite breakfast hash!
The Recipes: Eggs en Cocotte and Soft Boiled Eggs
Tips and what you will need: These two recipes turn out very similar. Both are eggs cooked until the whites are set and the yolks are runny, and both are eaten alone or scooped onto toast, fritters, hash etc. Which you choose to make may depend on whether you prefer a recipe you don’t have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can’t walk away from (soft boiled eggs). For soft boiled eggs you will need egg cups and for Eggs en Cocotte you will need 5 oz ramekins and a glass baking dish. I use this sea salt. (affiliate links)
These two recipes turn out very similar. Both are eggs cooked till the whites are set and the yolks are runny and both are eaten alone or scooped onto toast. Which you choose to make may depend on whether you like a recipe you don't have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can't walk away from (soft boiled eggs). Both can be served alone or scooped onto buttered toast.
- 4 eggs
- 1 Tablespoon butter
- 4 Tablespoons heavy whipping cream
- chives chopped (optional for garnish)
- sea salt freshly ground pepper
- 4 eggs preferable from pastured hens
- sea salt freshly ground pepper
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Preheat oven to 350, place oven rack in center position.
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Use a paper towel to butter sides and bottom of ramekins
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Fill glass baking dish with 1 inch of water
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Place one egg in each ramekin
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Pour 1 Tablespoon of cream on top of each egg
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Place ramekins into baking dish and place in oven
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Bake for 25 minutes or until whites are set and yolks are runny (don't let the cream fool you! The eggs can appear like they haven't cooked, but that's just that cream sitting on top!)
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Remove from oven, allow to rest for a few minutes, sprinkle with sea salt, pepper and chives. Scoop onto toast.
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Place eggs in a small pot of cold water. Water should cover eggs by at least an inch or two.
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Place pot on cooktop burner on high heat.
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When water comes to a FULL boil, turn off heat and set timer for 1 1/2 minutes. Remove eggs and rinse under cold water.
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Place eggs in egg cups and use the side of spoon to crack the perimeter of the the egg.
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Then push spoon through the crack and lift off the top of egg and shell.
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Use a small spoon to scoop out the inside of the egg.
Cook time can depend on altitude. The first time you try this recipe, cook four eggs. Remove the first at 1 1/2 minutes the second at 2 minutes, the third at 2 1/2 etc... and see which suits you!
I hope you have enjoyed following along on our trip to Europe. If you need to play catch up just click: London part 1, London part 2, London part 3, Paris part 1, Paris part 2, Paris part 3, Ireland part 1, Ireland part 2. You can also check out the details of our trip on Instagram here.
Be sure to visit again in a few days! I will have an incredible Fourth of July menu for you~ Linda Spiker
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In mid-March, 1995, 7 acquaintences with a love of horses left London Ontari for a 1 week trip to Southern Ireland, for a self-arranged rour of horse riding. We arrived at Dublin, gout our 2 small cars (bad planning- 7 of us) and within seconds of navigating our first round-about, earned the bird, or 2 or 3! Your posts have brought back many memories. I would love to do the trip again, but in a somewhat different manner – however, circumstances are such that it will probably never happen. HappyTrails, Mary Dancey Clarke, Aylmer ON Canada
We didn’t get any fingers but we hit lots of bushes on the left side of the car (and one mailbox)