Saturday, November 23, 2013

Scotch Eggs

(6 servings)

Scotch eggs are wonderful for breakfast, brunch or an afternoon snack. I've even had them at a local pub for dinner.

I believe their success depends mainly on the type of sausage meat you use. My butcher offers a wonderful lean breakfast style sausage which is delicious on its own and fantastic when used in this recipe.

6 medium eggs
1 1/4 lb bulk lean turkey or pork sausage
3 tbs chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp mustard
1 1/2 tsp Worcestershire sauce

1-2 tbsp coconut oil (or high temperature oil) for frying

mustard for serving

Place the eggs in a pot (with a tight fitting lid) and fill with enough cold water to cover them by about an inch.

On the stove top, heat the water until it just begins to simmer, then cover the pot, remove from heat and allow to sit undisturbed for 5 minutes. I used medium sized eggs and when the dish was finished the yolks were still slightly soft. Adjust the time accordingly if you prefer your yolks softer or harder or if your eggs are larger or smaller.

Drain the eggs and run cold water over them. Crack the shells and peel the eggs. Set aside.

In a bowl combine the sausage meat, parsley, sage, mustard and Worcestershire sauce. Divide the mixture into six even pieces.

Flatten the meat into an oval and place an egg in the middle. Carefully wrap the meat around the egg and press until the edges are completely sealed. It's worth spending extra time for this step because the meat will shrink somewhat while it's frying and if the edges haven't been sealed adequately, they will pop open.

Heat the oil in a large skillet with a lid. Fry the scotch eggs over a medium high flame for about 7-9 minutes or until they are evenly browned on all sides. Cover the skillet and reduce the flame to about medium. Cook for about 9-12 minutes or until the meat is thoroughly cooked. About midway through turn the scotch eggs over.

Serve with mustard.

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