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Photo by Sarah Shatz
A&M's Testing Notes:
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1.5 cups
fresh white breadcrumbs
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3 tablespoons
chopped fresh chives or green onions
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3 ounces
Dunlop, sharp cheddar or Cheshire cheese, grated
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4
Eggs
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Cayenne pepper
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Preheat oven to 350°F
Ask the hotline about this step!Butter 10-inch glass pie dish
Ask the hotline about this step!Sprinkle half of fresh white breadcrumbs over bottom of prepared pie dish
Ask the hotline about this step!Sprinkle with half of chopped chives or green onion and half of grated cheese
Ask the hotline about this step!Carefully break eggs into pie dish, spacing evenly
Ask the hotline about this step!Top with remaining half of breadcrumbs, chopped chives and grated cheese
Ask the hotline about this step!Season with cayenne pepper and salt
Ask the hotline about this step!Pour 1 cup half and half over
Ask the hotline about this step!Bake until eggs are almost set, about 20 minutes
Ask the hotline about this step!Garnish eggs with fresh chive pieces and serve immediately
Ask the hotline about this step!I kind of botched the recipe by using challah instead (and not in bread crumb form). The flavors were really delicious. When I make it next time, I will take the time to use bread crumbs!
Made this for Christmas morning, but forgot to add the half and half. Worked beautifully anyway, though!
Trying this tomorrow for a holiday brunch with friends & David Eyre's pancake. Can't wait!
So simple, yet so creative. Great for brunch or a weeknight dinner.
Wow - I actually made ths Scottish Farmhouse Eggs for dinner last night, with a little salad on the side. Tremendous! What a great dish. You're so right about how the cayenne cuts the richness a bit. Immediately started thinking of other things to add, i.e. asparagus, spinach, chopped prosciutto, etc. Thank you! This could be a new go-to and not just for brunch, either!
I made this recipe and the savory bread pudding and my guests liked the Scottish Farmhouse Eggs best. I liked how simple the recipe was, and the hint of spice. Yum.
This is one of the most simple, delicious and inspired things I have eaten in recent memory.
this looks absolutely wonderful. I might have to go back to bed after eating though,
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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Be sure to thoroughly butter the dish.
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Making fresh breadcrumbs is very easy. Simply slice and cube some bread, and throw it in a food processor. Pulse to attain desired size. These will be soft breadcrumbs. For the drier variety, use stale or toasted bread.
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After the breadcrumbs are made and the cheese is shredded, it's a matter of assembly. Perfect for a rough morning.
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Starting with breadcrumbs...
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Adding chives, then cheese.
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And finally the eggs.
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Merrill insisted upon trying to maneuver the eggs. She had a point: they cook the most evenly (and gently) toward the middle of the dish, but trying to move raw eggs is risky business...
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After we added the final layer of cheese, we added cayenne to taste and were pretty liberal with it -- a little heat helps cut some of the richness -- then poured in 1 cup of half and half. After about 15 minutes of cooking, we started to check the eggs. We wanted the yolks to still be runny!
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I made these for Christmas breakfast and they were fabulous. I've got a batch in the oven right now and my mouth is watering. I'm not kidding - they're THAT good! I use organic eggs as they are much healthier and have a superior flavor to regular eggs. I also use organic half and half for much the same reason.
This time around, I am using Ezekial Sesame Bread that I made into bread crumbs. I am very curious how this recipe will turn out with the substitution. This is a flourless sprouted grain bread and it is delicious. You can get it at Trader Joe's.