Scotch Eggs

Although I serve as a main dish for breakfast, this is served as an appetizer in pubs as well

8 eggs, hard-boiled, peeled
3 cups herb-season stuffing mix (can substitute 1 1/2 cups Italian bread crumbs!)
1 pound bulk pork sausage
2 tablespoons onion, finely chopped
1 teaspoon ground sage
1 egg, beaten with 1 teaspoon water
1/4 cup all-purpose flour
vegetable oil
tomato slices, for garnish
parsley, for garnish

Prepare hard-boiled eggs; set aside. In food processor, crush stuffing mix to fine crumbs. In separate bowl, combine sausage, onion, and sage; mix in 1 1/2 cups stuffing mix crumbs. Divide mixture into 8 portions. Dip each egg in flour. Flatten out each sausage portion and gently press around each egg. Dip each coated egg in beaten egg mixture and roll in remaining crumbs. Preheat oil to 375 degrees in large skillet. Fry eggs in oil for 4-5 minutes, turning to cook sausage until browned and thoroughly cooked. Drain. Serve hot, sliced in half, lengthwise, garnished with tomato slice and parsley.

Recipe Summary:
Yield: 8
Prep Time: 30 minutes
Cook Time: 5-7 minutes

Other recipes by 7 Gables Inn & Suites:
Coconut Breakfast Bread
Brunch Ham Custard
Star Sausage Won Tons
Chinese Almond Cookies
English Scones With Crystallized Orange Peel And Golden Raisin
Waffle Berry Bread Pudding
Dijon Eggs
Salsa Omelet
Coconut Corn Bread
Lemon Squares
Russian Tea Cakes
Salmon Broccoli Quiche
Mika Muffins
Poppyseed Cake

Recipe Provided By:
7 Gables Inn & Suites
Fairbanks, AK

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Fairbanks Bed and Breakfast Inns