Scotch tomato pie

Bacon, eggs and oatmeal combine in this traditional Scottish speciality from Janet Brinkworth
By Janet Brinkworth
Scotch tomato pie
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 15 rashersback bacon
  • 200 g oatmeal
  • 12 tomatoes, sliced
  • 1 pinches black pepper
  • 4 eggs

Method

1. Set the oven to 190C/gas 5. Butter a 26cm x 20cm casserole dish. 2. Place a third of the bacon in a layer across the bottom of the dish and sprinkle with a third of the oatmeal. 3. Layer over a third of the sliced tomatoes, and then season with a little salt and plenty of black pepper. Repeat to create two more layers. 4. Pour the eggs over the top of the tomatoes, tapping to make sure the eggs seep through to the bottom. 5. Bake for 30-35 minutes until set and golden brown.

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