Traditional Scottish Recipes
- Country Egg Casserole

Here's a tasty recipe which is is full of healthy goodness with vegetables, eggs and cheese. The quantities below will serve four people.

Sprigs from one medium cauliflower
One pound (or less) leeks, cut into thin slices
Half pound brocolli or green beans
6 ounces (185g or cup) grated cheese
6 eggs
Half pint (10 fluid ounces or 300ml or just under one and a quarter cups) single cream
Salt and pepper to taste
One teaspoon mustard
Butter for casserole dish

Cook the prepared vegetables in salted, boiling water for ten minutes or so. Butter the inside of a large, lidded casserole dish (to reduce sticking) and add the hot vegetables to it with most of the cheeese mixed in. Whisk the eggs lightly with the cream and seasoning and pour over the vegetables. Sprinkle the rest of the cheese on top. Cover the casserole and bake at 300F/180C/Gas Mark 4 for 25/30 minutes until the egg custard is set.

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