Scottish Farmhouse Eggs

 

Scottish Farmhouse Eggs.  This simple and delicious recipe for a baked egg dish is one which I had saved on the Food52 site a very long time ago. It was a contest winner, but was later found to have been adapted from a recipe found in Bon Appetit Magazine in 1993.

I really liked the look of it. Simple ingredients put together in the simplest of ways with enticingly delicious and elegant results.

You cannot fault it.  Fresh farmhouse eggs. Fresh soft white breadcrumbs. A good cheddar cheese. Finely minced spring onions, cream/milk.  It doesn't get much simpler than this.

 

A pinch of cayenne pepper adds a tiny hint of heat.  I think a splash of Green Tabasco sauce would be even better.  I love Green Tabasco sauce, especially with eggs.

I do not know why these are called Scottish Farmhouse Eggs.  Perhaps it is the nod to the use of simple ingredients and the ability of the Scots to create spectacularly delicious foods out of simple ingredients.

I can almost see these being enjoyed around the table in a little country Scottish Croft.  A fitting meal to either start your day or finish it.  I love eggs for supper. 

When you begin with quality ingredients you don't need to fancify them in any way. They speak for themselves.

 

    WHAT YOU NEED TO MAKE SCOTTISH FARMHOUSE EGGS

If you use the best quality and freshest ingredients that you can, you cannot go wrong with this simple dish. Everything it pretty self-explanatory, but if you have any questions don't hesitate to ask.

• butter to butter the dish
• 3/4 cup (45g) of soft fresh white breadcrumbs
• 1 1/2 TBS chopped fresh chives or spring onions
• 1/2 cup (2 ounces/57g) grated strong cheddar cheese
• 2 large eggs
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) heavy cream
• salt and cayenne pepper
• fresh chopped chives or spring onions to garnish

 

HOW TO MAKE SCOTTISH FARMHOUSE EGGS

This is probably one of the simpler dishes that you can make, and yet comes out rich, delicious and seemingly quite elegant.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small 8-inch pie tin.

Sprinkle half of the breadcrumbs over the bottom of the pie dish. Sprinkle with half of the spring onions and half of the cheese.

Carefully crack the eggs into the dish, spacing them apart for ease of serving. Season lightly with cayenne pepper and salt.

NOTE - I like to break the eggs into a separate dish prior to adding them to the pie dish, one at a time. Just to ensure that they are fresh and untainted.

Top with the remaining breadcrumbs, cheese and spring onions.

 

Whisk together the cream and the milk and pour it over top.

Bake in the preheated oven for 20 minutes or until the eggs are almost set. Garnish with the fresh chives or onions and serve immediately with or without toast.

I enjoyed these eggs as a light supper alongside of some buttered sourdough toast and a light salad on the side (not shown.)  They were really, really good.  Such a simple thing and yet so tasty. Rich and delicious.

If you use the freshest and best quality ingredients available to you, you cannot fail with this simple and delicious recipe.  The breadcrumbs get all toasty brown on the top and the bottom and along with the egg and cheese make almost a bread pudding in the center. Don't stint on the butter used to butter the baking dish. Also bake time depends on how well you done want your eggs. Mine were not runny, but quite jammy which was not bad at all.

 

Eggs not only make wonderfully nutritious breakfasts but also great simple suppers. Here are a few other ways I like to enjoy them!

INA GARTEN'S SMASHED EGGS ON TOAST - This recipe can be a little bit tricky but get it right and you will be rewarded with some really delicious jammy eggs to enjoy on your toast!

SPANISH GARLIC EGGS - Heuvos con Ajos, Spanish Garlic Eggs. Very simple ingredients and not a lot of them. Make sure you use the best that you can afford for simple dishes like this. Good eggs, fresh garlic and a decent olive oil.

Yield: Two servings

Author: Marie Rayner

Scottish Farmhouse Eggs

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A simple breakfast dish using simple ingredients, put together in the most delicious way. This also makes a lovely light supper dish.

Ingredients

• butter to butter the dish
• 3/4 cup (45g) of soft fresh white breadcrumbs
• 1 1/2 TBS chopped fresh chives or spring onions
• 1/2 cup (2 ounces/57g) grated strong cheddar cheese
• 2 large eggs
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) heavy cream
• salt and cayenne pepper
• fresh chopped chives or spring onions to garnish

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small 8-inch pie tin.
2. Sprinkle half of the breadcrumbs over the bottom of the pie dish. Sprinkle with half of the spring onions and half of the cheese.
3. Carefully crack the eggs into the dish, spacing them apart for ease of serving. Season lightly with cayenne pepper and salt.
4. Top with the remaining breadcrumbs, cheese and spring onions.
5. Whisk together the cream and the milk and pour it over top.
6. Bake in the preheated oven for 20 minutes or until the eggs are almost set. Garnish with the fresh chives or onions and serve immediately with or without toast.

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