Eggs. You can do about a million things with them. In any quest for breakfast, they’re pretty much an essential ingredient. But instead of poaching, hard boiling, scrambling, etc., I wanted to try something a little different this time. So I scoured the internet and happened upon something interesting – Scottish Farmhouse Eggs. This ridiculously simple recipe makes a great family breakfast or brunch item, and even the most novice of chefs can put it together quickly and easily.
Recipe adapted from Zwickerhill Photography
Difficulty: Very Easy
Active Prep Time: About 30 minutes
Total Prep Time: About 30 minutes
Special Equipment: None
- Butter (For greasing the pan)
- 1 cup breadcrumbs (I used pieces of my own beer bread)
- 6 medium - large eggs
- 1/4 cup fresh chives, chopped
- 1 cup grated cheese (sharp cheddar works best)
- About 1 ½ cups half and half (for a lighter dish, use lowfat milk instead)
- 1 cup chopped bacon (or bacon bits)
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
1. Preheat the oven to 400ºF
2. Grease a large pan or casserole dish with butter
3. Cover the bottom of the pan with bread crumbs
4. Crack eggs into the pan. Space them evenly and carefully. Do not break the yolks.
5. Sprinkle the chopped chives on top
6. Add bacon (I only covered half with bacon, in order to accommodate my vegetarian brother)
7. Top with grated cheese and crushed red pepper (if you want it spicy)
8. Pour in enough Half & Half to cover the bottom of the pan
9. Bake for 20 – 25 minutes. Remove from oven and serve hot.
Goes great alongside hash browns or tater tots!