Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Omelet Recipes
Friar's Omelette is a traditional Scottish recipe, for an egg recipe with apple usually being its main ingredient, however apple can be substituted by other fruit such a rhubarb, plums (with stones removed) or blackberry.
- 6 medium cooking apples
- 4 ounces (125g or one stick) butter plus butter for greasing a baking dish
- 2 ounces (50g or 4 tablespoons) white sugar
- 1 ounce (25g or rounded tablespoon) white sugar for decoration
- 2 eggs, well beaten
- 4 ounces (125g or 1 cup) breadcrumbs
- a quarter pint (150mL) water
- a squeeze of lemon juice
- Peel and core the apples, slice and place in a saucepan with the water.
- Cook until soft (similar to apple sauce), then remove from heat and add butter, sugar and lemon juice; mix well.
- While this is cooling, beat the eggs very well - when the apple mixture is cool, mix in the eggs as well.
- Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides, keeping a good amount for the top.
- Pour the apple and egg mixture into the dish and cover with a thick layer of breadcrumbs.
- Bake in a moderate oven (350°F/180°C/Gas Mark 4) for about half an hour.
- Turn out onto a flat dish and sprinkle with sugar before serving.