Scotch Eggs

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Scotch Eggs

Category : Recipes

10 eggs

2 tablespoons vegetable oil

1-1/2 cups panko bread crumbs

1 pound bulk breakfast sausage

1/4 cup thinly sliced green onions

3/4 cup all-purpose flour

2 tablespoons whole grain mustard


Preheat oven to 400. Line large baking sheet with foil.

Place 8 eggs in large saucepan filled with cold water; cover and bring to a boil over medium-high heat. Turn off heat; let stand 10 minutes. Run eggs under cool water to stop cooking. When cool enough to handle, carefully crack and peel eggs.

Meanwhile, heat oil in medium skillet over medium heat. Add panko; cook about 8 minutes or until toasted and golden brown, stirring occasionally. Remove to medium bowl; let cool.

Combine sausage and green onions in medium bowl. Place flour in shallow bowl. Lightly beat remaining 2 eggs and mustard in another shallow bowl.

Scoop out one eights of sausage mixture; press flat in palm o your hand. Place 1 cooked egg in center of mixture and wrap sausage around it. Gently roll between your hands until sausage completely encloses egg. Coat sausage-wrapped egg in flour, shaking off excess. Dip in egg-mustard mixture; roll i panko to coat. Place on prepared baking sheet. Repeat with remaining eggs and sausage.

Bake 16 to 18 minutes or until sausage is cooked through. Drain well on paper towel-lined plate. Serve immediately.

Makes 8 servings.

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