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Scotch Eggs
(4 servings) Printable Version
- 1 pound bulk pork sausage
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1 tablespoon fresh parsley -- chopped
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1 tablespoon grated onion
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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4 hard-cooked eggs -- shelled
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1/2 cup fine dry breadcrumbs
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.
So fattening but so good! Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the Southern USA. They are portable and delicious. In Scotland where the dish originated, Scotch Eggs are especially popular at picnics where they are eaten cold.
Mr Breakfast would like to thank MrFrenchStewart for this recipe.
Recipe number 118. Submitted 4/27/2002.
| Latest Breakfast Lover Comments for Scotch Eggs |
Overall Average Rating = 4 (out of 5)
By Stocky
Scotch eggs are not from Scotland. They were invented in 1851 by Fortnum and Masons in London.
Comment submitted: 2/2/2010 (#9594)
By Renard
| Recipe Rating (out of 5): |  |
When I make them I use seasoned Italian sausage. I make the patty, then I lay strips of bacon and shaved cheddar cheese. I carefully wrap the egg in this so the end result is: egg, surrounded by cheese, surrounded by bacon, surrounded by sausage. Dredge in egg then flour and fry. Delicious!
Comment submitted: 2/1/2010 (#9589)
By shodes
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I made these and they are a huge hit at hunting camp, where we eat them cold with some hot coffee before heading out to the cold, dark woods.
Comment submitted: 1/4/2010 (#9392)
View all 33 comments for this recipe.
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