I've often heard children say, "There's nothing to do today". I beg to differ. I'd like to inspire you to do something. Anything. Read. Bake. Hike. Fish. Plant. Sail. Climb. Play. Reach. Move. Laugh. Dream; and take time to sit with me on The Old Granite Step.

Sunday, November 15, 2015

Scottish Farmhouse Eggs from the Art of British Cooking

This recipe is perfect for a cold morning.

It's a chilly morning here at the farm but the kitchen is so cozy!  With a fire in the wood stove it seems like the kitchen table is the place everyone gathers for good company and conversation.  This egg dish serves 4 so double it if you have a larger crowd.

Preheat your oven to 325 degrees.  Begin with 6 eggs, 1 cup of plain breadcrumbs, 4 heaping tablespoons of cheddar cheese, 1 cup of heavy cream and a dash of cayenne pepper.
I like to buy my eggs from the woman up the street, but they haven't been out lately. 
This cheese is pre-shredded.  You can choose your strength of cheddar and shred your own.
 Butter your baking dish.  Begin with a layer of breadcrumbs. 
 Spread with a spoon in order to cover the entire dish.
 Next, add a layer of cheese.
 Add six eggs.  Don't worry if one breaks; it will bake nicely.
 Cover eggs with another layer of breadcrumbs.
The recipe says to "spoon" the cream over the casserole.  Let it absorb slowly.
Prior to going in the oven.....
Bake 30 minutes at 325 degrees or until golden brown.  Bake for ten minutes less if you want runny eggs.
A fabulous cheesy egg mixture.
 Look at the layers; delicious!  Serve with toast or fresh fruit.

1 comment:

  1. Made this this weekend - it was super easy though we had to cook it about 15 minutes longer as the eggs were still raw at 30 minutes. We are at high altitude so not uncommon. It was quite good and stayed w/us all day as my husband and I didn't need a lunch :)