Scotch Baked Eggs
|Bulk pork sausage||1 1⁄4 Pound|
|Hard cooked eggs||4 , chilled and shelled|
Divide sausage into 4 equal portions and, on wax paper, flatten each portion into a round flat cake about 3/8 inch thick.
Loosen patties from paper with a spatula.
Moisten your hands for easier handling of sausage and wrap each egg completely in the sausage; smooth surfaces until free from cracks. (If made ahead, cover and refrigerate until next day.)
Place sausage-wrapped eggs slightly apart in a shallow pan.
Bake in the upper third of a 450° oven for 30 minutes or until meat is richly browned and no longer pink when slashed.
Drain briefly on paper towels and serve hot.
Serving size: Complete recipe
Calories 2060 Calories from Fat 1538
% Daily Value*
Total Fat 171 g262.9%
Saturated Fat 65.6 g328%
Trans Fat 0 g
Cholesterol 1494.2 mg498.1%
Sodium 3100.5 mg129.2%
Total Carbohydrates 19 g6.4%
Dietary Fiber 5.7 g22.7%
Sugars 10.1 g
Protein 108 g216.5%
Vitamin A 55.8% Vitamin C 30.2%
Calcium 34.6% Iron 51.3%
*Based on a 2000 Calorie diet