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Scotch Eggs Recipe | |
Scottish Brunch | |
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Ingredients:
2 eggs, beaten1/4 c. water 6 hard-cooked eggs 1 1/2 c. dry breadcrumbs 1 pound bulk sausage
Directions:
Combine beaten eggs and water; mix well. Roll hard-cooked eggs in breadcrumbs; dip in beaten egg mixture; roll eggs in breadcrumbs until completely coated. Set aside for 15 minutes.Divide sausage into 6 equal portions. Shape each portion into a patty and wrap completely around egg, pressing edges together to seal well. Dip sausage-covered egg into beaten egg mixture; roll egg in breadcrumbs. Set aside for 15 minutes. Drop eggs into deep oil heated to 375; cook 7 to 9 minutes. Drain on paper towels. Slice or quarter to serve. Makes 6 servings.
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