EGGS-SCOTCH - Hardboiled eggs in a sausage/oatmeal crust Scotch eggs are great as appetizers, lunches or dinner! I took this recipe from my Mom's collection, but I'm not sure where she got it.
6 eggs, hard boiled COVERING 500 g sausage meat 40 g rolled oats 15 ml mustard 1 ml black pepper COATING 100 g bread crumbs 2 eggs, beaten
(1) Preheat oven to 200 deg. C. (2) Make the covering: mix all ingredients thoroughly and divide into six portions. (3) Cover the eggs: uniformly cover each hard boiled egg with its portion of the sausage mixture. (4) Bread the covered eggs: roll each egg in bread crumbs, then into beaten egg, and once again in bread crumbs. (5) Set eggs on a cookie sheet and bake for 15 minutes. Turn them over and bake another 15 minutes. (6) Serve sliced in half.
Scotch eggs are delicious either hot or cold.
Difficulty: moderate. Time: 30 minutes preparation after eggs are hard-boiled. Precision: approximate measurement OK.
Violet R. Syrotiuk University of Waterloo, Waterloo, Ontario, Canada vrsyrotiuk@watdragon.waterloo.edu
Last modified: 9 May 2006 | 15 hits in May 2007 |