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Scotch Eggs

This dish is pure decadence, and you gotta know that going into it. In a nutshell a Scotch egg is a hard-boiled egg that is wrapped in breakfast sausage, breaded and deep-fried. There is one alternative to deep-frying and that is to bake the dressed eggs in a 375 oven for 20 to 30 minutes. If you choose this method, the dressed eggs sit well in a muffin tin. The muffin tin is also a great place to keep the finished eggs warm in a low oven if you are working on a second batch and/or finishing up other breakfast items.

Serving suggestions: slice the scotch eggs and arrange atop a rustic, French country potato pancake called la crique. For a sauce, try smothering the eggs with creamed chipped beef.

3 hard boiled eggs
1/2 pound breakfast sausage
2 tablespoons flour
Salt and pepper
2 eggs, slightly beaten
One cup dry bread crumbs
Vegetable or Canola Oil for deep frying

Heat two inches of oil in a large, wide, shallow pan over medium-high heat. I like to use a deep-fat thermometer to ensure the right temperature for frying which is around 365 degrees. (If you plan to bake these instead, preheat oven to 375).

Peel the hard boiled eggs of their shell. Season the flour in a small bowl with the salt, pepper and paprika. In another bowl, beat the eggs. And in another bowl, place the bread crumbs. Divide the sausage into three pieces and wash your hands well, as this is a very hands-on proceedure.

Roll each egg in the seasoned flour (this will help the sausage to adhere to the egg). Using your hands, mold the sausage around the egg uniformly so that you retain the shape of the egg. Wet the egg in the egg wash and then roll in the bread crumbs.

Fry the dressed eggs in the hot oil for seven to ten minutes or until a deep, dark golden brown. Remove from oil with a slotted spoon and drain on paper towels. Serve immediately or keep warm in a low oven inside a muffin tin.

Please be careful when deep frying. You can involve the kids by having them help to dress the eggs, but they should be far away from the stove when you begin frying them. Enjoy!

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