Mt. Magazine Scotch Eggs
- Wednesday, September 08, 2004
- Breakfast/Appetizers-Side Dish
- 6 eggs
- 6 hard-boiled eggs, peeled
1 lb. bulk pork sausage (your call - mild, medium, or hot)
2 tbsp. fresh parsley, chopped
1/2 tsp. thyme, dried
1/2 tsp. basil, dried
1/2 cup flour, divided
1 cup fine, dry, plain breadcrumbs
1 tsp. paprika
1/2 tsp. Salt
1/8 tsp. Pepper
2 eggs, beaten
1 tbsp. cold water
1 tsp. dijon-style mustard
- Preheat oven to 375 degrees.
Peel the hard-boiled eggs, dry with a paper towel and set aside.
Mix the sausage, parsley, thyme, basil, salt and pepper. Divide into 6 equal portions and set aside.
Combine the breadcrumbs and paprika.
Then separately, combine beaten eggs, water and mustard.
Using a small amount of flour, roll each egg lightly to coat. Wrap 1 portion of the sausage mixture around each egg and completely enclose. Then roll each egg in the additional flour and breadcrumbs. Then dip each egg in beaten egg mixture and then roll in breadcrumbs again. Repeat with remaining eggs.
Place eggs on a prepared cookie sheet and bake for 15 minutes.
Then turn eggs over and bake for an additional 15 minutes or until golden brown.
Let cool and then cut in half.
- Nutrition Facts:
- Ken Oliver, "Cooking With Ken" E-mail: firstname.lastname@example.org