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Breakfast > Scotch Eggs

1/2 C All-purpose flour
4 tsp divided of pork seasoning
4 hard-cooked eggs, peeled
1lb of seasoned breakfast sausage
1 Raw egg, beaten in a shallow dish
1 C dry bread crumbs
1 C Mayonnaise
1/4 C Dijon mustard

Combine the flour and 2 teaspoons of the pork seasoning in a small shallow dish.

Wet the peeled eggs with water and roll in the seasoned flour to lightly coat. Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval.

Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.

Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs.

Arrange the eggs on a baking sheet, then refrigerate the eggs, uncovered, for 1 to 2 hours.

When ready to cook, preheat the oven to 375. Cook 30 minutes or until pork is done.. Let cool for a few minutes, then slice each egg into quarters with a sharp knife.

While the eggs bake, combine the mayonnaise, mustard, and remaining 2 teaspoons of pork seasoning in a small mixing bowl. Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and if desired, pickles.

May 4, 2019 | Unregistered CommenterJamie French