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Scotch Eggs
Recipe by Lynn Webb
Serves 6
1 pound bulk sausage (use the leanest you can find....)
7 eggs
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground sage
1/4 c unseasoned bread crumbs
1/2 c seasoned bread crumbs
1/4 c finely minced green onions with tops
Hard boil 6 of the eggs, and peel them.
Mix the remaining egg with the sausage, 1/4 c of unseasoned bread crumbs (or cracker
crumbs) salt, pepper and sage and divide into 6 portions.
Wrap each boiled egg in one of the sausage portions until it is completely covered
and forms a large "meatball" shape. Roll each ball in the seasoned breadcrumbs
mixed with green onions and place in a greased muffin cup, or on a greased cake pan.
Bake in a 400 oven for 30-35 minutes.
Serve cut in half so that the bright yellow yolk surrounded by white is face up....
Serves up nicely on lettuce, or a mound of rice...
These are also nicely portable and really high in protien.... And easy to pack cold
and nuke in an office microwave.
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