SCOTCH EGGS

scotch eggsSo, Rick Sebak and I made these on the OVER EASY show last week and everyone wants the recipe.  Well, technically, we showed the recipe to entice people to become members of the station and to get the DVD’s and the cookbook.  But since the recipe is so simple and since many of you may already be members – here you go:

 

First, put six eggs into a saucepan of cold water.  Bring the water to a boil, cover the pan and remove it from the heat.  Set your timer for 12 minutes.  Pour off the water and give the eggs a little shake to crack the shells.  Run under cold watrer to stop cooking.  Gently remove the shells.

Divide a pound of breakfast sausage into 6 pieces.  Spread a little breadcrumb on your work surface and press out each sausage ball into a very flat circle, around 5″ in diameter.  Place a boiled egg in the center of the circle and carefully fold the sausage up and around the egg to enclose completely.  Roll in some beaten egg and then in breadcrumbs to coat.  Spray with some non-stick and bake at 375 degrees until the sausage is completely cooked and niceloy browned  about 20 minutes.  Let cool for a few minutes and then cut into halves or quarters and serve with some nice coarse mustard.