Welsh Eggs Food

WELSH EGGS

Welsh Eggs image

Make and share this Welsh Eggs recipe from Food.com.

Provided by ElaineAnn

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups mild cheddar cheese, coarsely grated
12 eggs
salt
seasoned pepper

Steps:

Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

WELSH EGGS (ORIGINAL)

Welsh Eggs (ORIGINAL) image

Welsh "Shirred Eggs", originally used with dried hard-boiled eggs in World War II. Great for breakfast or dinner, with a nice leek flavor. Taken roughly from The Old Foodie website. Classical and easy when you have some boiled eggs on hand. You could also substitute some regular scrambled eggs and it would still be good.

Provided by Banks

Categories Lunch/Snacks

Time 11m

Yield 4 toasts, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 hard-boiled eggs, roughly chopped
2 tablespoons oil or 2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
3 tablespoons roughly chopped leeks
1/8 teaspoon mustard
1/4 teaspoon black pepper
1/2 teaspoon salt
4 pieces good toast

Steps:

Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.
Add the 1 cup milk and bring to a boil.
Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.
At this point, if you wanted, you could add a little cheese.
Divide the hot egg mixture among the toast, and enjoy.

Nutrition Facts : Calories 515, Fat 21, SaturatedFat 5.5, Cholesterol 251, Sodium 925.3, Carbohydrate 61, Fiber 2.8, Sugar 2.7, Protein 19.4

WELSH RAREBIT

Welsh Rarebit image

Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.

Provided by dnorriss

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
Leave to cool a little, and meanwhile toast the bread on one side only.
Spread the rarebit over the untoasted side and brown under a hot grill.
This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
(From www.welshholidaycottages.com)

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