Spicy Crunchy Scotched Eggs
Now from the start, one would think that 'Scotched' referred to the place of origin for this delicious, wrapped and baked egg but that is not the case. The word 'Scotched' simply refers to the fact that the meat is pressed, or scotched, against the egg before coating and baking. So simple to make, I would even offer this recipe with cheese sauce for a filling treat.
For 5 Serving(s)
- 2 eggs
- 1/4 cup(s) milk
- 5 eggs, hard boiled and cooled
- 2 tablespoon(s) cornmeal or flour
- 1 lb(s) hot or sweet Italian sausage, casings removed
- 2 cup(s) dry breadcrumbs
- 1 cup(s) Breakfast Red Pepper Glaze, recipe below
Spicy Crunchy Scotched Eggs Directions
- Preheat oven to 375-degrees F. Line a sheet pan with parchment or wax paper; set aside. Whisk eggs with milk well; set aside. Roll hard boiled eggs lightly in cornmeal. Portion the sausage into 5 mounds. Take one mound and flatten it out in the palm of your hand. Lay one coated egg in the middle of the sausage and form the sausage around it, pinching in places, if needed, to seal. Repeat with remaining eggs. Roll the sausage-coated eggs in the egg wash and then into bread crumbs, firmly forming so crumbs stick. If desired, repeat this step twice for a thick crust.
- Lay the eggs on an ungreased pan and bake 25-30 minutes, or until nicely crisp and browned. Remove from oven and slice in half to serve immediately with Breakfast Red Pepper Glaze.
- While sausages are cooking, combine 1/2 cup chili sauce, 1/4 cup ketchup, 2 tablespoons hot sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon brown sugar, 1/2 teaspoon apple cider vinegar and salt and black pepper to taste in a small saucepan. Bring to scalding over medium heat, stirring a couple of times. Serve hot.