Scottishdairygluten-freevia groq
Brussels Sprouts and Scottish Scrambled Egg Gratin
A delicious and rich brunch dish combining the flavors of Brussels sprouts and Scottish scrambled eggs with a crispy gratin topping.
⏱40 min🍽4 servings📊medium
🥕
Ingredients
- ●1 pound Brussels sproutsTrimmed and halved
- ●4 Scottish eggsLarge eggs from Scotland
- ●1/2 cup Light creamHeavy cream or half-and-half
- ●2 tablespoons ButterUnsalted
- ●1/2 cup Gratin cheeseShredded cheddar or other cheese
- ●to taste Salt
- ●to taste Black pepper
👨🍳
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the Brussels sprouts and cook until tender, about 5 minutes.
- 3
In a separate bowl, whisk together the eggs, light cream, salt, and black pepper.
- 4
In a greased 9x13-inch baking dish, arrange the cooked Brussels sprouts in an even layer.
- 5
Pour the egg mixture over the Brussels sprouts.
- 6
Sprinkle the grated gratin cheese over the top.
- 7
Dot the top with the remaining 1 tablespoon of butter.
- 8
Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is golden brown.
- 9
Serve hot and enjoy!