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Scottish Eggs

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  Butter 4 Teaspoon
  Lean cooked ham 6 Ounce
  Mushrooms 1 1⁄2 Ounce
  Tomato paste 2 Tablespoon
  Double cream 1 Tablespoon
  Salt 2 Pinch
  Black pepper 2 Pinch
  Eggs 4
  Truffle 1 Teaspoon, grated

Spoon the butter into the egg poachers.
Heat them in water, coating the insides with butter as described in the recipe for Eggs with Anchovies.
Dice the ham.
Clean, wash, and pat the mushrooms dry, and chop.
Mix the tomato paste with the double cream, salt and pepper, then mix the diced ham with the mushrooms and spoon both mixtures into the four egg poachers.
Into each place an egg and sprinkle with grated truffle.
Close the egg poachers and cook 12 minutes in simmering water.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1027 Calories from Fat 678

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 28.5 g142.3%

Trans Fat 0 g

Cholesterol 1051.5 mg350.5%

Sodium 931.4 mg38.8%

Total Carbohydrates 12 g4%

Dietary Fiber 2.1 g8.5%

Sugars 7.8 g

Protein 74 g148.5%

Vitamin A 39.6% Vitamin C 13.8%

Calcium 16.1% Iron 38.7%

*Based on a 2000 Calorie diet

Scottish Eggs Recipe