Highland Eggs

One of the primary problems in recreating dishes from recipes from other lands is that they are viewed through the lens of you own culture. So when a dish comes out…well…different, you’re not sure if the problem is with the recipe and how it was written, or if the problem is with your own expectations.

Take, for example, this recipe for Highland Eggs, a Scottish breakfast recipe found in the book The Scottish-Irish Pub and Hearth Cookbook. I followed the instructions as written, with one notable exception, and the dish came out…very wet would be the best description.

It had mostly set, and I had left the dish in the oven for an extra five minutes to be sure that it had cooked the entire way through, but there were still parts that were very soupy. I’m unsure if this is how it should be.

But the taste of the dish rates very high, getting praise from the entire household. So, make his dish at your own risk. It’s tasty. But it can come across as an unset quiche in its consistency if not made correctly…I think.

  • 2 cups fresh, whole wheat bread cubes
  • 1 cup grated white cheddar cheese
  • 8 strips of bacon, fried crisp, drained and diced
  • 5 eggs, room temperature
  • pepper, to taste
  • 1 cup light cream
  • 2 Tablespoons chopped chives
  • Salt, to taste

Pre heat your oven to 350 degrees F. Butter a 10-inch glass pie pan.

Sprinkly one cup of the bread cubes over the bottom of the pie pan. On top of that , sprinkle 1/2 cup of the grated cheese, and 1/2 of the bacon bits.

Break the eggs over the bread cubes, spacing them evenly. Try to ensure that the yolks do not break. Cover with the remaining bread cubes, cheese, and bacon, in that order. Pepper to taste. Pour the cream over the ingredients.

Place the dish in the oven and bake until set, between 20 to 25 minutes. Remove from oven and allow to cool for another 5 minutes. Top with chives and serve.

Serves 4


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