Scotch Eggs

The perfect answer to those hard boiled eggs. Or try this recipe with soft boiled! Great for a guest breakfast! Make ahead and keep up to 3-4 days refrigerated. I’m not sure about the traditional recipe but I like mine spicy, Italian spicy actually. If you’re not into it you can spice up your ground pork anyway you like. Maybe you’re a Jimmy Dean Sausage fan like my mother. It all works!

This isn’t a complicated recipe and you won’t need a deep fryer. Just simply use a small heavy saucepan with a couple of inches of oil for the deep fry process.

Recipe

Preheat oven to 350 degrees F.

6 Hardboiled eggs
1 Pound Italian pork sausage-bulk
2 Eggs hand beaten
1 Cup fine Italian seasoned bread crumbs-like Progresso
Cooking oil for frying

Divide the sausage into 6 equal parts. Roll each part into a ball and then form each into a patty.

Shape the patties over each of the 6 peeled boiled eggs. This process may seem a bit difficult but really comes together easily. Evenly wrap for best cooking results.

Dip each sausage covered egg into the beaten eggs.

Next roll each egg into the fine bread crumbs. Set aside until oil is heated.

Heat the oil over high heat (but not the highest heat-no red burner) until it reaches about 350 degrees F. If no thermometer observe the oil. It will begin to have a wave like appearance. It will look hot. It shouldn’t bubble or pop. Bubbling and popping before placing the eggs means the oil is too hot.

Place 2-3 eggs into the oil with a slotted spoon and cook for about 5 minutes or until golden. Turn as needed. The oil should not pop but will sizzle around the egg’s surface.

Remove the cooked eggs with a slotted spoon to an oven safe dish. Place this dish with all the eggs into the preheated oven. Bake for about 5-10 minutes. Remove and serve warm.

Serve with a slice of cheese for a lovely meal.