Scottish Toast Recipes

Steps:

• If loaf is unsliced, cut it into thick slabs.
• Set out the sliced bread beside the stove.
• Pour oats onto a big plate, and layer a fine amount of them for dipping the toast into.
• Beat eggs, milk, salt and vanilla in a bowl deep enough to hold a slice of your bread.
• Put butter and oil in a saucepan and let oil/butter come to a good heat, not too high but not too low.
• Dip a slice of bread in egg mixture, let it absorb wet mixture until it is saturated but not too soggy.
• Put slice in oats and cover and turn to cover again.
• Place it in butter/oil mixture and cook on both sides until golden.
• Set the slices that are done on a plate lined with paper towel.
• If you are cooking for a few people, transfer to cookie sheet in low-heat oven until all slices are cooked.
• Transfer to serving plate and sprinkle with powdered sugar, or serve with honey or syrup.

Steps:

• Preheat oven to 350 degrees. Coat a large baking sheet with nonstick vegetable spray.
• In a large bowl, whisk eggs and sugar until thick and pale, about 3 minutes. Stir in oil. Fold in flour. Refrigerate for 1 hour.
• Divide dough into 3 pieces. On a floured board, press 1 piece of dough into a rectangle about 6 by 10 inches. Spread 2 tablespoons preserves over the dough. Sprinkle on 1/3 cup raisins, 1/4 cup currants, and 2 tablespoons nuts. Dust lightly with cinnamon. Roll up as for a jelly roll. Place on prepared baking sheet. Repeat with remaining ingredients.
• Bake in preheated oven 35 minutes. Let cool. Cut into slices 1/2-inch thick.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
• Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
• Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
• Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
• Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
• Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.