Scottish Farmhouse Eggs Food

SCOTTISH FARMHOUSE EGGS

Steps:

• Preheat oven to 350°F. Butter 10-inch glass pie dish. Sprinkle half of fresh white breadcrumbs over bottom of prepared pie dish. Sprinkle with half of chopped chives and half of grated cheese. Carefully break eggs into pie dish, spacing evenly. Top with remaining half of breadcrumbs, chopped chives and grated cheese. Season with cayenne pepper and salt. Pour 1 cup half and half over. Bake until eggs are almost set, about 20 minutes. Garnish eggs with fresh chive pieces and serve immediately.

SCOTCH EGGS WITH FRESH HERBS

Steps:

• Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)
• Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.