We’ve taken toasties (grilled cheese) and bumped it up a notch with arugula, then topped it with a sunny-side-up egg and balsamic glaze, and served it with a side of fried tomatoes rather than the traditional tomato soup. It makes a meal that’s equally delicious for breakfast or lunch. Our recipe is made with thick-cut slices of our own soda bread, but feel free to substitute. Either way you’ll want a fork and knife to tackle this flavor powerhouse.

Ingredients (for one sandwich)

• 2 slices of bread (I used our own homemade brown soda bread)
• 1-2 ounces sharp cheddar cheese grated or sliced (or whatever your preference is, but use real cheese, not cheese product. Your taste buds will thank you.)
• Handful of arugula
• Butter
• Salt
• Freshly ground pepper
• 1 large egg

• ½ tomato sliced
• Balsamic glaze (optional. Glaze is a sweet balsamic vinegar reduction and usually sits near the balsamic vinegar at a grocery store.)

Ready to assemble.


Frying the sandwich and tomatoes.


Nearly there…


Grilled cheese, arugula and egg with a side of fried tomatoes.


Looking for that extra punch? Drizzle some balsamic glaze over the sandwich and tomatoes.

You’d be hard pressed to find an Irish kitchen without a recipe or two for brown soda bread, the old hearty standby that puts any store bought loaf to shame. It’s basic, but practically required Irish home-cooking. Our recipe produces a soft, nutty loaf equally at home with a bowl of soup, as part of a sandwich or just by itself with a spot of butter and/or jam. One of the great aspects of brown bread is that you can enjoy it sweet or salty depending on how you pair it. Toasted soda bread with butter and honey (one of James Joyce’s favorites) is a classic for a reason. I like to make a loaf a week to keep on hand.

Ingredients (one loaf)

• 2½ cups whole wheat flour

• ½ cup all purpose flour
• ½ cup steel cut oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups buttermilk
• 1 tablespoon honey
• 1 large egg, lightly beaten

Gathering the ingredients.


Wet and dry ready to mix.


In the pan, ready to bake. So simple, but so perfect.


A blank slate.


Butter and unfiltered honey topped soda bread. Cue James Joyce.

Champ is one of the staples in Irish food — mashed potato, scallions, butter and milk. It’s such a favorite of mine that I began to wonder how I could introduce it as an appetizer. What I came up with was Cheesy Champies: potatoes, cheese, eggs, scallions and bacon — bite sized. (The cheese replaced the milk and butter, and why add bacon… well, why not?)

As a caveat, I baked these using muffin liners and that was a mistake. The Champies stuck like glue to the liners, so oil the muffin pan instead.

These are every bit as delicious as you might imagine with a full cheesy potato-y bacon-y flavor. I used American bacon, but ham or Irish bacon would work well too. Alternatively, you can omit the meat for a vegetarian version.

Ingredients (makes 24 mini muffins)

• 1 large russet potato
• 3 large eggs
• 1 cup freshly grated Kerrygold Dubliner cheese - separated (pre-grated cheese cannot compare)
• ¼ cup fresh scallions (green onions), sliced into rings
• 2-3 strips American bacon, cooked and broken or cut into small bits, optional (microwaving bacon works well; line a microwave safe plate with paper towels, place bacon on and cover with more paper towels, cook for one minute on high, then go in 30 second increments checking for desired doneness each time; drain on fresh paper towels)
• Salt and pepper

This is two potatoes. I like to make more than enough.


Ready to mix.


Ready to spoon into the muffin pan.


Ready to bake.


Fresh out of the oven.