1 1/2 cups plain dry bread-crumbs
salt and pepper to taste
1/4 cup flour
2 raw eggs
10 hard-boiled eggs
1 1/4 pounds bulk sausage
fresh fruit, cheese, mustard, ketchup, horseradish, etc
Preheat oven to 400 F. Season bread-crumbs to taste with salt and pepper. Place flour and half the breadcrumbs in separate small bowls. Beat raw eggs and place in 3rd small bowl.
Peel hard-boiled eggs. Lightly spray baking sheet (with sides) with non-stick spray. Divide sausage into 10 equal pieces and form into large thin patties. Roll hard-boiled eggs in flour, then form sausage patty around egg, sealing completely. Dip covered egg into raw egg then roll in bread-crumbs. Place egg on baking sheet. Continue with remaining eggs. Refill bread-crumb dish as needed.
Bake eggs for 25-35 minutes or until sausage is brown and cooked through. Serve eggs hot or cold with fresh fruit, cheese, mustard, ketchup or horseradish. Makes 10 eggs.
NOTES: Traditionally Scotch Eggs are deep-fat fried – baking helps reduce fat content. Smaller eggs work best for this recipe. Try ground pork and season it with sage and other spices of choice rather than using bulk sausage – this will also help reduce fat content. If needed, dip peeled egg in milk, shake off excess milk, and then dip in flour.