Posted by: marthabernie | December 23, 2014

SCOTCH EGGS

If you’ve ever been to England or Scotland, you have probably come across Scotch eggs.  They are served in pubs as a light meal, and they are sometimes found on breakfast menus. They are also found in most supermarkets in the UK and are popular picnic fare.  The store Fortnum & Mason in London claims to have invented them in 1738.   This recipe came from the Maxim’s Freeze Dried Coffee Great Breakfast Recipe Collection in the 1970’s.  They are great to serve on Christmas morning while the presents are being opened!

SCOTCH EGGS

1/2 pound bulk sausage

1 egg, slightly beaten

2 tablespoons chopped parsley

1/4 teaspoon crumbled leaf sage

1/8 teaspoon pepper

4 medium hard cooked eggs, chilled

All purpose flour

2 teaspoons water

Dry bread crumbs

Oil for frying

Tomato Sauce

Combine sausage, half the beaten egg, parsley, sage and pepper, mix well.  Divide into 4 portions.  Dredge each hard cooked egg in flour and wrap eggs in the sausage mixture to enclose completely.  Combine remaining egg with water.  Dredge sausage wrapped eggs in flour, dip in egg mixture and roll in bread crumbs.

Fry one or two at a time in deep hot 350 degree F oil in a small heavy saucepan, turning often until well browned, about 5 minutes.  Always cook the pork sausage thoroughly.  Drain on paper towels.  Serve warm or cold with tomato or other sauce.  Makes 4 servings.  May be reheated in oven at 325 degrees uncovered for 15 to 20 minutes.

TOMATO SAUCE:
Saute 1/4 cup chopped scallions in a tblespoon of butter until tender.  Add 2 tablespoons dry white wine, 1/8 teaspoon each basil and thume plus salt and pepper to taste.  Simmer, stirring occasionally about 5 minutes.  Stir in 2 ripe tomatoes which have been coarsely chopped.  Cook about 5 minute longer or until tomatoes are tender.  Makes about 1 cup of sauce.

ENJOY!


Responses

  1. Unfortunately, not a fan of eggs!

    Like


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