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Scottish Eggs

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Poached

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