Cookbook:Friar's Omelette

Friar's Omelette
Category Egg recipes
Servings 4
Time 90 minutes

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


  1. Peel and core the apples, slice and place in a saucepan with the water.
  2. Cook until soft (similar to apple sauce), then remove from heat and add butter, sugar and lemon juice; mix well.
  3. While this is cooling, beat the eggs very well - when the apple mixture is cool, mix in the eggs as well.
  4. 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.
  5. Pour the apple and egg mixture into the dish and cover with a thick layer of breadcrumbs.
  6. Bake in a moderate oven (350°F/180°C/Gas Mark 4) for about half an hour.
  7. Turn out onto a flat dish and sprinkle with sugar before serving.