Baked Eggs with Biltong, Leeks and Cheddar with Rousel Bread

Difficulty medium
Preparation Time (mins) 25 mins
Cooking Time (mins) 25 mins
Servings 6
Baked Eggs
  • 25g butter
  • 200g chopped, washed leeks
  • 1 onion, finely chopped
  • 75 finely chopped Biltong
  • 6 Cavanagh eggs
  • 75g grated Sperrin Cheddar
  • 500g mashed floury potatoes
  • 75g oats
  • 125g plain flour
  • Pinch sugar
  • ½ teaspoon salt
  • 2 tablespoons rapeseed oil for cooking

Main Instructions
  1. Melt the butter in a pan and add the leeks and onion. Season with salt and pepper and for 10 minutes on medium heat.
  2. Spoon into 6 buttered ramekins.
  3. Crack an egg into the middle and sprinkle the cheese over the top of each.
  4. Bake in a 180oc oven for about 8 minutes or until white has set and yolk is wobbly.
Rousel Instructions
  1. Mix the potatoes, oats, flour, sugar and salt together.
  2. Roll out to just less than a cm deep and cut into rectangles approximately 6 x 3 cm.
  3. Cook on a dry pan for about 3 minutes each side.
  4. Transfer to a wire rack.
  5. Heat the oil in a pan over medium high heat and cook the rousel for 30 seconds each side or until golden. Serve on the side of the baked eggs to dip.
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