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    Scotch Eggs


    Source of Recipe


    My collection

    List of Ingredients




    2 raw eggs, beaten
    1 TBS. Dijon mustard
    2 c. bread crumbs
    8 hard cooked eggs, peeled
    1 lb. bulk country style sausage

    Recipe



    Combine eggs and Dijon mustard together in shallow bowl, set aside. Place bread crumbs in another shallow bowl, set aside. Encase each egg completely in a thin layer of sausage, using both hands to mold the sausage around the eggs. Dip sausage-encased egg in egg/mustard mixture and then coat with the bread crumbs. Repeat with remaining eggs. Refrigerate for 3 hours or overnight. Preheat oven to 375°. Place eggs on a rack in shallow pan and bake for 20 minutes or until well browned making sure that the sausage is cooked completely. Serve the eggs, cut into quarters at room temperature. Serve with additional mustard if desired.
    Serves 8.



 

 

 

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