JC, thank you for that darling "Basket Full of Goodness"! That is one of the cutest pictures I have seen!!
You asked what are scottish eggs - here is a picture and a little instruction on how to make them:
Hardboil, peel and chill five or six eggs. Evenly divide a pound of bulk breakfast sausage into five or six sections - and wrap each section around the dry, chilled eggs. Be sure to totally enclose the egg with sausage.
Put each 'ball' on a rack which has a cookie sheet or pan under it.
Bake about 30 minutes (they traditionally fry them in Scotland, but I prefer the baked method), remove from rack, cut each 'ball' in half, and place (egg side down) on 1/2 biscuit. Cover both with sausage gravy and chow down. :)
My request (begging actually occurred) for Friday morning was Johnny Cakes. There wasn't a drop of batter left. My son spreads them with strawberry preserves, and rolls them up - as the pioneers did.
Johnny Cakes
Some think these fried cornmeal cakes were originally called Journey Cakes, while others believe they were first called Shawnee Cakes after the tribe in the Tennessee Valley.
Ingredients:
1/4 cup flour
1 cup yellow cornmeal
1 Tablespoon sugar
1 teaspoon salt
3/4 cup milk
1 tablespoon shortening
Preparation:
Mix the dry ingredients, then stir in the remaining ingredients. Drop or pour on the hot, greased griddle or drop in iron skillet and fry to golden brown on both sides. Serve with butter and syrup as for pancakes, or serve as a bread with butter.
Serves 4 to 6.