Scotch Eggs
Hard boiled eggs, sausage, AND a crispy crunch?!! YES, to this classic Pub favorite!
Ingredients
- 6 eggs; hard boiled and peeled
- 1 pound ground sausage; Italian or Breakfast as preferred
- 1 pint heavy whipping cream
- 2 T ground mustard
- ½ cup panko bread crumbs
- ½ cup traditional bread crumbs
Instructions
- Whisk the ground mustard into the heavy whipping cream. (also see note)
- Toss together the panko and bread crumbs on a large plate.
- Place a ‘pancake’ of ground sausage in the palm of your hand. Flatten it out with the heel of your other hand and place an egg in the center. Using a combination of cupping and spreading with your fingers roll the egg and sausage around until the egg is completely engulfed, adding or taking away sausage as needed.
- Dip the egg/sausage ball in the heavy whipping cream and roll it around in the bread crumb combo until it is completely coated.
- Place the scotch eggs on a baking sheet that has been prepped with cooking spray, and bake at 400 degrees for about 30 minutes; until golden brown and the sausage is no longer pink.
Notes
Note: I’ve seen scotch egg recipes that include worcestershire sauce and ground pepper, and also recipes that call for deep frying instead of baking.