Thursday, May 30, 2013

Scotch Eggs

I just have to share one of my favorite breakfasts...Scotch Eggs!  I don't make these too often, usually on special occasions or when we go camping.  I like to make them the night before then reheat them when needed.

This is what you need...

Hard Boiled Eggs
Breakfast Sausage
Bread Crumbs

First, hard boil the eggs.  This may sound simple but for some reason, folks seem to have a hard time not overcooking the eggs.  You know when you get a yoke with green on the outside?  That's an overcooked egg.
I have chickens in my garden so the first thing I have to do is wait for two weeks before I hard boil the eggs.  Freshly laid eggs just wont hard boil nicely.  They just don't solidify correctly.
For perfectly cooked hard boiled eggs, place the eggs in a pot of cold water--enough to cover the eggs by one inch.  Bring the water to a rolling boil.  Boil for two minutes.  Cover and remove from heat.  Set a timer for 16 minutes.  When the timer dings, rinse eggs with cold water.  Let eggs cool then peel.

Dry peeled eggs with a paper towel.  Cut sausage into 1/2"-3/4" slices.  Flatten sausage and wrap around egg being sure to cover all of the egg and seal the edges.  I usually like to use Jimmy Dean Hot Breakfast Sausage.  I've tried using local made sausage but found the fat content to be too high.  The fat cooked off and left my eggs exposed.  Gasp!

Once the eggs are encased in sausage, roll them in bread crumbs.  Most often you will see Scotch Eggs deep fried but I prefer them baked.  Place the eggs on a cooling rack suspended above a cake baking pan. 

Bake in an oven preheated to 325F for 35minutes.  Serve with honey mustard for dipping.  Delicious!


I hope you give these a try.  They really are wonderful!

'Til we meet again,
Ms. Adventure


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