SCOTCH EGGS WITH FRESH HERBS
Source of Recipe
Bon Appetit
Recipe Introduction
Hard-boiled eggs are coated in sausage and breadcrumbs,
then deep-fried. They're classic fare at pubs and often are
served with mustard or ketchup.
List of Ingredients
1 pound bulk sausage meat
3 tablespoons minced fresh chives
3 tablespoons chopped fresh parsley
1 large egg
1 tablespoon Dijon mustard
5 cups fresh breadcrumbs made from crustless French bread
1 cup all purpose flour
6 large hard-boiled eggs, peeled
Vegetable oil (for deep-frying)
Recipe
Mix sausage, chives, and parsley in medium bowl to blend.
Whisk egg and mustard in bowl to blend. Place breadcrumbs
in large bowl. Place flour in another bowl. Roll 1
hard-boiled egg in flour. Using wet hands, press 1/3 cup
sausage mixture around egg to coat. Brush egg with mustard
mixture, then roll in breadcrumbs, covering completely and
pressing to adhere. Place Scotch egg on plate. Repeat with
remaining eggs. (Can be made 1 day ahead. Cover and
refrigerate.)
Add enough oil to heavy large saucepan to reach depth of 1
1/2 inches. Attach deep-fry thermometer and heat oil to 325
deg. F. Add 3 prepared eggs to oil; fry until sausage is
cooked through and coating is deep brown, about 6 minutes.
Using slotted spoon, transfer eggs to paper towels to
drain. Repeat with remaining 3 eggs. Serve warm.
Makes 6.
|
|
member logon
