There was a distinct shift in seasons in Georgia this past weekend. I actually turned the heat on to take edge off the chill in the house. Comfort food was on the menu for breakfast Saturday morning. We had a list of chores that needed to be completed on the farm, like repairing broken fence boards and thoroughly cleaning the coop. I decide a hearty breakfast was in order and settled on Scottish Farmhouse Eggs.
This recipe is more of a suggestion. The amounts of any of the ingredients can vary, as well as the ingredients themselves, to suit you own taste.
I cut bread into cubes and buttered an iron skillet.
I Layered the bread in the bottom and covered it with chopped bacon.
A quick note on the bacon. I almost always use this Hormel bacon from Costco. It’s fully cooked, so I never have to worry if the bacon is done, and it’s delicious.
Gently break eggs over the bread and bacon. Do a better job than I did, and try not to break the yolk. It’s not the end of the world if you do, obviously, since I almost never make it through with all of the yolks in-tact, but it does look lovely once cooked, seeing the domed golden yolks.
I added a layer of fresh chives, but caramelized onions are wonderful too. This is also a great time to add some cooked potatoes or what ever other ingredient you think would be good.
Add a layer of sharp cheddar cheese on top.
Pour half and half over the layers, coming to about the half way mark on the bread cubes.
Add a pinch of salt and pepper.
Run into a preheated oven at 350′ for about 20 minutes or until the eggs are just set.
Here’s what you’ll need:
remember these amounts are approximates
butter for buttering your dish
1 1/2 cups cubed or torn bread
5 slices of bacon
5 whole eggs
1 tablespoon chopped fresh chives
3/4 cup sharp cheddar cheese
1 cup or more if needed of half & half
a pinch each kosher salt and pepper