Scotch Baked Woodcock
Casseroles, Dinners
Ingredients
12 boiled eggs, peeled (*1)
6-7 cups white sauce
shredded cheddar cheese or cheese of your choice
3 cups basmati rice
6 cups water
pot with lid
13x9 casserole dish
Description
Scotch woodcock is a creamy scrambled egg dish. Creamed eggs are boiled eggs served with cream sauce and cheese. The exact origin of this recipe is unknown, but it’s obvious that someone took the idea of these two dishes, put them together and added rice, making their own dish.
Directions
Peel your eggs.
Make the white sauce with cream or milk, Basic Roux For Gravies And Sauces. Season as desired with salt, pepper, onion powder, and garlic powder.
Put your rice and water in a pot with some salt. Bring just to a boil, put on the lid, turn the heat to low, and set a timer for 15 minutes. (Other rice types may take less time.)
Stir about half of the sauce into your rice.
Put half the rice in your 13x9 pan.
Slice 6 of your boiled eggs and lay the slices out on the rice.
Top with some sauce and cheese.
Repeat with the rest of the rice, eggs, sauce, and cheese.
Cover with plastic wrap and refrigerate for later if desired or bake right away.
Bake for 15-25 minutes at 375 degrees or 30-45 minutes at 350 degrees if refrigerated.
Notes
*1 It is a good idea to make extra eggs. If they don't peel nicely, it may take more to fill the pan.