Scotch Eggs I
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams pork sausage, Shortcut
- 2 teaspoons Worcherstershire sauce
- 6 eggs, hard boiled, peeled, chilled in fridge
- 1 tablespoon all purpose flour
- ⅛ teaspoon black pepper
- 1 egg, lightly beaten
- ⅔ cup breadcrumbs, or panko breadcrumbs
- all purpose flour, just a teaspoon or so for dusting the eggs
- salt, to taste
Instructions
- In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
- Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
- Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
- When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.
Notes
Low cost per serving.
Shortcut: Sausage.
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