Scotch Eggs

Scotch eggs are great for anytime especially breakfast.

The Soup Diva

  • 7 medium eggs
  • 1 lb log ground pork sausage
  • 1 cup bread or cracker crumbs
  • 1/4 cup flour
  • 1 tbsp dried parsley flakes
  • 1/2 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Dash of nutmeg (optional)

Add 1/2 inch water to medium sauce pan and bring to a boil on medium high. Carefully place 6 eggs in pan with large spoon or tongs, cover, and steam for 7 minutes; remove from heat and run cold water into pan for 30 seconds. (If you stop at this point, you have perfectly cooked soft boiled eggs, which are delicious as well!) Add ice to pan and allow eggs to cool completely while continuing preparations.

Cut sausage log into 6 equal slices (about 1″ each) and flatten each to about 1/4 inch. In small (cereal size) bowl, stir together flour, mustard, onion powder, and salt; in another bowl, beat remaining egg…

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One thought on “Scotch Eggs”

  1. Despite having grown up in England where Scotch Eggs were an early form of take out food — available in grocery stores, butchers shops, pubs etc I never developed a taste for them. Just the very thought of them turns my stomach!

    Liked by 1 person

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