Baked Scotch Eggs
|Soft boiled eggs||5 (Boil In Boiling Water For 7 Minutes Â– Then Put In A Bowl In The Fridge Overnight, Then Just Before Starting The Recipe Â– Peel Them)|
|Italian sausage||1⁄2 Pound (Fine Ground)|
|Grated parmesan||1⁄2 Cup (8 tbs)|
|Panko bread crumbs||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
(and a lettuce salad of your choice – for our salad – we steamed beets and used red bell peppers on butter lettuce – but it’s totally up to you; they’d be fine even without lettuce)
Preheat oven to 400. Carefully coat each egg with sausage; making sure that there is no egg showing. If you let egg show in the pan; the egg will crisp and it won’t be nearly as tasty. Once you have all your eggs coated roll them in the mixture of bread crumbs and parmesan – making sure again to roll them gently as to not cause seams or breakage in the sausage casing around your egg. Only use enough sausage to cover the egg – getting too carried away with the amount of sausage and you might end up with a greasy situation in the baking pan. Put the eggs in a baking pan and crack black pepper over them – turning and giving them just a dusting of pepper. Then – bake. :) check in on them every 7 minutes or so and gently turn them with tongs till all sides are browned up.
I cut them in half and served them immediately – nice and hot – but – as I said at the beginning of this post – they were designed (pre-sandwich) to be rolled in a towel and served cold. So it’s totally up to you.
If you’d like to try to your hand at deep frying them and doing them a more “traditional” way – you’d roll the eggs in egg yolks – THEN the crumbs and parmesan. Heat vegetable oil to 350 degrees Fahrenheit and cook each egg in oil about 4-5 minutes or until sausage is cooked and turning until all sides are browned. Drain on paper toweling.
Doing an episode with Mom was a blast and a half! Have fun with this recipe!.