a perfect Holiday appetizer, or breakfast!

Scotch Eggs:  semi-hard boiled eggs wrapped in seasoned ground sausage and bread crumbs and fried until golden brown. 

I first had these in Portland, OR as an appetizer before dinner--whoa!!  Yummmmmm! They are a treat!  Any time these are on a restaurant's menu--definitely a MUST have!

They're a little tricky to make at home but, not nearly as difficult as I thought they would be!  That's always good, right?!  The hardest part is working with the eggs, since they aren't fully hard boiled, they are very delicate!  No worries!!  Just boil a few extra eggs, and peel them VERY carefully!  If I can do it, you can too!!!

They are great as an appetizer before dinner but, also PERFECT for Breakfast (or Breakfast for Dinner!) with some hash brown potatoes and fruit--that is how I served them!  

SCOTCH EGGS

INGREDIENTS

8 large eggs (preferably a week old--they will peel better!)
1 1/4 lb. ground, sage seasoned pork breakfast sausage  
1 cup all purpose flour
4 cups plain bread crumbs (panko breadcrumbs work too!  I'm sure seasoned would be fine too!)
oil for frying
Grainy mustard for serving (optional, but SOOOO good on these! So, really NOT optional!!)

INSTRUCTIONS

Put 6 eggs in a pot large enough to hold them all in one layer, and cover with cold water.  Water should be approximately 2” over the eggs.  (I added a few extra eggs, just in case!)    

Bring to a boil, cover, and remove the pan from heat.

Let the eggs sit in the water for 8 minutes.

Carefully transfer the eggs to a bowl of cold water.   Leave them in the water while you assemble the other ingredients. 

Divide the sausage into 6 patties.  Set aside.

Beat the last 2 eggs and set aside. 

Put the flour on a flat plate.  Put the bread crumbs in a shallow dish (I use pie plates).

VERY carefully peel the cooled eggs. (this was the hardest part!!  I needed my extra eggs!)

COATING THE EGGS:

Take one egg and roll in flour, patting lightly to remove loose flour. 

Take one portion of the sausage, press the floured egg into the middle. 

Carefully shape the sausage around the egg to cover completely. 

Roll the sausage covered egg first into the flour, then the beaten egg, then into the bread crumbs, coating evenly. 

Repeat to coat each egg twice with the beaten egg and breadcrumbs.

FRYING THE EGGS:

Fill a heavy pan with enough oil to reach a depth of 2 inches, and heat the oil until it reaches 350°F. 

Gently lower each egg into the oil and fry for about 7-9 minutes, turning gently every so often, until the sausage is cooked and the outside is deep golden brown. (Be sure not to overcrowd the pan.) 

Transfer eggs to paper towels to drain and cool slightly before eating.

Enjoy!