Hard-boiled eggs coated in breakfast sausage might have originated in
, but I first tasted them on a trip to Scotland . If you’ve never eaten Scotch Eggs, now is your
chance to give these tasty morsels a try. London
8 hard-boiled eggs, peeled
¼ cup flour
1 pound bulk pork sausage
¾ cup dry bread crumbs
1 teaspoon ground sage
¼ teaspoon salt
2 eggs, beaten
Vegetable oil for frying
Coat each egg in flour. Divide the sausage into 8 equal pieces. Flatten one piece of sausage and pat to cover one egg. Do the same for the remaining sausage and eggs. Mix together the bread crumbs, sage, and salt. Dip the sausage-coated eggs into the beaten eggs and then roll in seasoned bread crumbs.
Heat oil (about 1 ½ inches up side of pan) in a 3-quart saucepan to 360º. Fry eggs, 4 at a time, turning occasionally, until all sides are nicely browned, about 5-6 minutes. Drain on paper towels. Serve hot or cold. I prefer them hot.