Scotty’s Eggs, Scottie’s Eggs, Scotch Eggs. This intriguing dish comes by many names from many destinations. According to Emma Lavelle in “The Contentious History of the Scotch Egg,” the Scotch egg was supposedly invented in the 18th Century at Fortnum & Mason, the luxury London department store, as a snack available only to the upper classes. In contrast, its creation has also been attributed to the establishment of William J. Scott and Sons in the Yorkshire town of Whitby. Then again, some say it comes from Indian cuisine, exported to England from the British Raj. But it might have drifted in from North Africa by way of France. No one knows for sure. But what they do know is that it’s delicious!
No matter where it originated, it is an elegant, tasty, and low-carb way to serve eggs, ham, and cheese, making it a low-sucrose and low-starch breakfast. With Black Forest ham, heavy cream, and your choice of a good cheese and interesting toppings, it’s a great dish for the family or for a Sunday morning brunch. It’s easy to make, but you’ll look like a culinary genius and have people begging for more!
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
Serves 6 to 12
- 12 eggs
- 12 thin slices Black Forest ham
- 6 tablespoons heavy cream
- grated cheese of your choice
- salt and pepper
- parsley, cilantro, shredded lettuce, or green onion for garnish
- Preheat oven to 350°F, and line two muffin tins with Black Forest ham, creating small cups.
- Crack an egg into each cup, making sure not to spill egg out the side.
- Add ½ tablespoon cream to each, and season with salt and pepper.
- Bake for 15 to 25 minutes until desired doneness.
- Top each with grated cheese and continue to cook 1 minute longer.
- Remove from oven and garnish with parsley, cilantro, shredded lettuce, or sliced green onion.
Recipe from: http://www.bakebraiseandbroil.com/scotties-eggs
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