Egg-in-the-Hole Amasi Cheese Scones
Makes 5
INGREDIENTS
For the scones:
2½ cups self-raising flour
1 tsp salt
½ tsp bicarbonate of soda
½ cup (120g) butter, cold and cubed
1 cup (240g) grated cheddar cheese
1 cup, plus 2 tbsp Amasi
5 small-medium eggs
For the cheesy sauce:
1 tbsp butter
1 tbsp cake flour
1¼ cup milk
40g grated cheese
Salt, to season
Serving suggestion:
Chopped chives
METHOD
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Preheat the oven to 200°C (no-fan assist) and line a baking tray with baking paper.
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Sift the self-raising flour, salt and baking soda in a mixing bowl and stir to mix.
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Rub the butter into the flour until it resembles coarse breadcrumbs. *Chef’s Tip: Grate the cold butter into the flour!
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Toss in the cheddar cheese and stir well. Pour in 1 cup of amasi and stir with a fork until the dough comes together. Ensure not to overmix the dough. *Chef’s Tip: No amasi, no problem. Swap with plain yoghurt or buttermilk.
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Turn out the dough onto a lightly floured surface and knead the dough lightly, about 3-4 times. Ensure not to over-knead the dough. Pat together until about 2,5cm thick.
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Dip a large cookie cutter (7cm) in flour to prevent the dough sticking to it. Cut 5 large circles from the dough. Place the scones onto the tray, spacing them well apart.
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Lightly brush the scone dough with the remaining amasi. Bake the scones until risen and lightly golden in colour, about 10 minutes. Use a shot glass, or something similar, to press in the centre (about 3-4cm wide) to form a hollow centre, deep enough for an egg to fit in the hole. Crack an egg into each centre and continue baking until the eggs are cooked to your liking, about 6-7 minutes for soft yolks, 9-10 minutes for medium yolks and 11-12 minutes for firm yolks.
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In the meantime prepare the cheesy sauce. In a large microwave-safe bowl, melt the butter in the microwave. Add the flour and stir to form a paste. Return to the microwave for 30 seconds. Remove and whisk well.
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Whisk in the milk until lump-free. Return to the microwave and cook until you get a thick, smooth sauce consistency. Allow it to boil to get rid of the floury taste, about 5-6 minutes in total, stirring every 45 seconds. Season to taste with salt. Grate and add the cheese, stirring until melted. *Chef’s Tip: Grate and freeze the remaining cheese. (Note: We used a 700 W Microwave).
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Serve the egg scones straight from the oven with the quick and ‘cheesy’ microwave white sauce and chopped chives. ENJOY for breakfast!
