Serve immediately as a starter when the main course is not too heavy. Great served with a substantial red wine.
Pre-heat the oven to Gas 4, 180°C, fan 160°C.
Grease two cocotte dishes well with butter.
Put the haggis and whiskey in the bottom to come one third of the way up (mushrooms can be used instead of haggis, if preferred).
Break the egg onto the top and sprinkle with freshly ground pepper. Spoon the cream over to cover the eggs the sprinkle with the cayenne.
Cook for 12-15 minutes in a bain marie in a moderate oven. While the pots are in the oven, toast and butter the oatmeal bread, then cut into fingers. Arrange on a plate with a teaspoon.
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