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Scotch Eggs




Source of Recipe


"Quick Cooking" magazine, issue March/April 2000.


Recipe Introduction


"A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard cooked eggs. "They're fabulous hot out of the oven," notes Dorothy Smith of El Dorado, Arkansas. "Or enjoy them cold for a snack before a soccer or baseball game."


List of Ingredients




1 pound bulk pork sausage
salt and pepper to taste
6 hard cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

Recipe



Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400* for 30 minutes or until meat is no longer pink, turning every 10 minutes. Yields 6 servings.