Contrary to popular belief, Scotch Eggs have nothing to do with Scotland. Actually, these little, hand-sized snacks originated as a British picnic staple. It is only recently that they have begun to make their way into pubs and restaurants worldwide. The original Scotch Egg is said to have been invented by the British department store Fortnum & Mason in 1738. The name “Scotch” didn’t come as a reference to Scotland at all, rather, it came from the term “scotched” which refers to the preparation method of coating something with breadcrumbs and frying it.
The perfect Scotch Egg is all about layers. A crispy exterior, flavorful sausage, and a slightly soft-yolked hard-boiled egg. The result is a combo that is strangely addicting. What’s not so addicting is the belly-bomb that the deep-fried version can be. Yes, traditionally all Scotch Eggs are deep-fried, but the baked version is just as good and certainly easier (especially if you are camping!) Great as an appetizer (cut in half), for brunch , breakfast or picnic.
Ingredients:
- 1 lb turkey or pork sausage, with casing removed (can be seasoned if you like)
- 8 hard boiled eggs, peeled
- 2 eggs, whisked
- 1/3 c dry bread crumbs (Panko crumbs would also work very well.)
Directions:
- Preheat oven to 375°.
- Divide sausage meat into eight equal portions.
- Pat out one portion to 1/8-inch thickness.
- Wrap completely around a hard boiled egg, pressing edges to seal.
- Repeat with remaining eggs and sausage.
- Roll sausage-coated eggs in whisked eggs, then in bread crumbs.
- Place eggs on baking sheet.
- Bake in preheated 375° oven until lightly browned, about 20 to 25 minutes.
- Serve warm. Or let cool, then refrigerate and serve cold. Serve within three days.
