Drappit eggs with sables

Name: Drappit eggs with sables
Cuisine: British
Ingredients: 110 g plain flour; pinch of salt; good pinch or dry mustard powder; 6 eggs; 300 ml hollandaise or cheese sauce; 300 ml hollandaise or cheese sauce; 75 g mature Cheddar, finely grated; 75 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

A drappit egg is Scots for a poached egg because you ‘drap’ or drop it into the water; a sable is a very short cheese biscuit. This recipe well repays the effort.

Ingredients

For the Sables

75 g butter
75 g mature Cheddar, finely grated
110

Europe
United Kingdom
Starter
Vegetarian
London
Scotland

Method

Preheat the oven to 200°C/400°F/gas mark 6. To make the sables, cream the butter, add the cheese and cream again until soft. Mix in the other ingredients and knead to a smooth dough. This can be done in a food-processor but don’t overmix. Wrap the dough in clingfilm or greaseproof pape