Scotch Eggs

Scotch Eggs for Easter ?

Looking for a great breakfast or lunch dish?  Look no further.  Scotch eggs will fit the bill quite nicely.  These popular British pub snacks are a hard or soft boiled egg wrapped in sausage meat.  Roll these babies in breadcrumbs and then drop them into a fryer – irresistible!

By the way, they have nothing to do with Scotland. Scotched is just another word for prepared.  History has it that they were invented in the kitchen of a fancy London department store when wealthy carriage travelers needed a portable snack. Today you’ll find them on restaurant menus, in supermarkets, corner shops and of course pubs throughout Great Britain.

Whether you serve them up for breakfast, lunch or the ultimate picnic snack we think you’ll find these savory, golden crisp little package finding their way to your table.  How about making them for Easter breakfast/brunch?

They are pretty hearty, so we served them with a slice of home made kimchi, some marinated artichokes and a pickle. Serve them with your favorite pickled vegetables or a crisp green salad.   Have fun and enjoy!

Scotch Eggs

5 eggs
1 pound fresh pork breakfast sausage, casings removed
1/2 cup of finely chopped parsley
Salt and pepper
1/2 cup all-purpose flour
1 cup breadcrumbs
Vegetable oil

After the eggs are cooked, get organized to put it all together.  Place the flour on a small plate.  Place the breadcrumbs on another small plate.  Crack one egg into a small bowl and whisk with a fork.

  1.  Boil 4 of the eggs as you prefer to serve them. (We suggest cooking to the soft boiled stage.) Just make sure the egg white is well cooked and firm. Set aside to cool while preparing the rest.
  2.  Mix sausage and parsley in a large bowl until well combined.  Season with salt and pepper.
  3. When eggs are cool enough to handle, peel them and gently roll them in the flour to coat. Reserve.
  4. Divide the sausage meat into four equal portions. Lightly wet the palms of your hands and shape each portion into a flat 4-inch round. Place the floured egg in the middle and fold the meat around the egg until you have encased the egg.
  5. Then roll each one in flour again, then in the beaten egg and at last in the breadcrumbs. (If you like, prepare them to this point, and refrigerate overnight. Just bring them to room temperature before frying.)
  6. Heat the oil to 350 degrees F. Carefully lower one egg at a time into the oil and cook for 5 minutes.  Use a slotted spoon to remove the eggs then drain them on paper towels.



Posted in Breakfast, Easter brunch, Lunch, Main Dishes, Picnic fare, Snacks | Tagged , , , , , , , , , , , , | 2 Comments

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