Welsh Eggs Recipes

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WELSH EGGS



Welsh Eggs image

Make and share this Welsh Eggs recipe from Food.com.

Provided by ElaineAnn

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 cups mild cheddar cheese, coarsely grated
12 eggs
salt
seasoned pepper

Steps:

  • Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
  • Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
  • Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
  • Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
  • Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

WELSH EGGS (ORIGINAL)



Welsh Eggs (ORIGINAL) image

Welsh "Shirred Eggs", originally used with dried hard-boiled eggs in World War II. Great for breakfast or dinner, with a nice leek flavor. Taken roughly from The Old Foodie website. Classical and easy when you have some boiled eggs on hand. You could also substitute some regular scrambled eggs and it would still be good.

Provided by Banks

Categories     Lunch/Snacks

Time 11m

Yield 4 toasts, 4 serving(s)

Number Of Ingredients 9

4 hard-boiled eggs, roughly chopped
2 tablespoons oil or 2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
3 tablespoons roughly chopped leeks
1/8 teaspoon mustard
1/4 teaspoon black pepper
1/2 teaspoon salt
4 pieces good toast

Steps:

  • Melt the butter or oil in a medium saucepan and then add the 3 tablespoons flour. Stir around until the flour is absorbed and the mixture is smooth. Continue to stir until it thickens slightly, or browns a little.
  • Add the 1 cup milk and bring to a boil.
  • Add the chopped leeks, mustard, pepper, and salt. Stir until thickened and cooked -- about 5 minutes. Add the chopped boiled eggs.
  • At this point, if you wanted, you could add a little cheese.
  • Divide the hot egg mixture among the toast, and enjoy.

Nutrition Facts : Calories 515, Fat 21, SaturatedFat 5.5, Cholesterol 251, Sodium 925.3, Carbohydrate 61, Fiber 2.8, Sugar 2.7, Protein 19.4

WELSH CAKES



Welsh Cakes image

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 24

Number Of Ingredients 9

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Steps:

  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  • Chill dough 1 to 2 hours.
  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

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WELSH EGGS RECIPE - RECIPEZAZZ.COM
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2016-05-02 Step 2. Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
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5/5 (1)
Author Impat
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Calories 266 per serving
  • Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
  • Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
  • Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
  • Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.


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