Scottish Egg Casserole
450g (1lb) Leeks, cut into thin slices
285ml (½ pint) Single Cream
225g (8oz) Green Beans or Brocolli
170g (6oz) Cheese
6 Eggs
1 Small Cauliflower
½-1 tsp Dry Mustard
Butter
Salt and Pepper
Cut the leeks into thin slices.
Cut the florets from the cauliflower.
Prepare the brocolli or green beans.
Place into a saucepan of boiling water and simmer, covered for 10 minutes or until just tender.
Pre-heat oven to 180°C: 350°F: Gas 4.
Butter a large, casserole dish.
Drain the vegetables and place into the cassreole.
Stir in most of the grated cheese.
Whisk the eggs with the cream, season to taste with salt, pepper and mustard
Sprinkle the remaining cheese over the top.
Cover and bake for 25-30 minutes or until the egg custard is set.
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