Cooking time 40 minutes.
2 cups of breadcrumbs
3 eggs, hard-boiled, cooled and peeled
1 lb Bulk Sausage Meat – Jimmy Dean
Extra virgin olive oil
2 tablespoons flour
Salt and pepper
Preheat oven to 375
To boil eggs, place them in a small saucepan and cover with cold water. Bring to the
boil on a high heat, then reduce heat and boil for 10 minutes. Cool in cold water until
you can handle them, peel.
Place the flour on a piece of paper towel, season with salt and pepper. Roll the eggs
around in this, to make sure they are dry and seasoned.
Place the breadcrumbs in a shallow dish and drizzle EVOO over them and mix with
your fingers to combine.
Unwrap the sausage meat and slice into three equal parts. Place one patty into the
palm of your hand and carefully press a hole into the center of the meat, creating a
pocket for the egg. Make sure the thickness of the meat is equal all round.
Place the egg into the hole and close your hand around the sausage meat to close the
opening. Be very thorough in making sure the egg is sealed within.
Roll the scotch egg in the breadcrumbs, equally covering the entire egg.
Place each egg in a shallow, oven resistant dish and bake in the oven for 30/40
minutes, until they are golden brown. Cool, uncovered.
Served hot or cold. When ready to serve cut into four.