WELSH EGGS
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
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 "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
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
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
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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- 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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