Scotch Eggs

Even hard boiled egg deniers will find it hard to resist these tasty treats. With a crunchy outer shell of toasted bread crumbs over sausage wrapped around an egg, what could be bad? You can hard boil the eggs to be a little bit runny or hard, whichever you prefer.

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Course: Appetizer, Breakfast, Brunch

Cuisine: British, Scotland

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large baking pan lined with parchment paper
Cooking spray
Optional, if frying: Medium skillet, wok, or deep fryer

Ingredients

7 Eggs, 1 reserved for binding
1 lb Sausage, uncooked with casings removed. Bratwurst, breakfast, bangers, Italian, whatever
¼ cup Flour
½ cup Breadcrumbs, plain

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Instructions

Cook Eggs - Place 6 eggs in a saucepan and cover with water. Bring to a boil, cover, and turn off heat. Leave saucepan covered on the stove for 5 minutes (4 if your going for a softer yolk, 6 harder). Drain and cool eggs under cold running water until cool enough to handle. Peel and set aside.
Wrap Eggs - Preheat oven to 400°F (205°C). Beat remaining egg. Divide sausage into evenly sized balls. Flatten each ball into a thin disc big enough to completely wrap a whole egg. Wrap each eggs.
Set out small bowls of flour, beaten egg, and bread crumbs. Roll sausage wrapped egg in flour, then beaten egg, then breadcrumbs. Place eggs on a parchment paper lined baking pan.
Bake Eggs - Lightly coat eggs with cooking spray (oil or butter). Bake until eggs are golden brown and sausage is cooked through, about 20 minutes.
Pan Fry Eggs - Pour one inch of vegetable oil in a saucepan. Heat oil over medium-high heat until hot 350°F (175°F). Fry eggs until they are brown on all sides.
Serve - 2 eggs per person, each sliced in half crosswise. Include pickles and a dipping sauce. Scotch eggs may be served hot, cold, or at room temperature.

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