Live Real. Eat Real.

Scotch Eggs

Well, hello there – I’m still here, and since you’re reading this I assume you are too.

This is a good thing.  And there’s really no better way to celebrate living through the End Times than with a tasty, arterycloggingsaturatedfat-and-cholesterol laden dish the morning after.

Because nothing says “I’m a survivor!” like hard-boiled eggs wrapped in spicy, fatty pork sausage.

You think I’m joking.

Scotch eggs are, literally, hard-boiled eggs encased in ground sausage (yes, you can use turkey sausage if you wish) and traditionally coated in bread crumbs and deep-fried.  Interestingly enough, they were not invented in Scotland, but in England if you believe the British; it’s very likely, though, that they are a regional adaptation of a Middle Eastern dish called Kofta.   In England, Scotch Eggs are picnic food and are served cold, often with pickles and/or salad; in the United States, they are popular “bar food” served in British-style “pubs” and eateries, and are served hot with dipping sauces such as hot sauce or mustard.

At the Sushi Bar they’re a darn tasty, and darn filling breakfast.

As stated above, Scotch Eggs are traditionally rolled in bread crumbs and deep fried.  Because I don’t “do bread” any longer, I chose to coat mine in almond flour, or finely ground almonds.  I have absolutely no problem with deep-frying anything, as you may know, but since nuts tend to burn easily I chose to bake mine.  It did not detract from the taste at all.

If you choose to use bread crumbs instead of the almond flour, panko is a good choice; they tend to be lighter and crisper than conventional breadcrumbs.  If you choose to go the almond flour route, it can be purchased in the “organic” section of most grocery stores, or at just about any health food store.  If you choose, you can make your own by pulsing almonds in the food processor – just take care not to over-process them, or you’ll end up with almond butter.  About 3 ounces of whole almonds will make 1 cup of flour.

Oh, and I know there’s two in the photo, but do yourself a favor and only eat one.  *burp*

Scotch Egg

Scotch Eggs

makes 8

1 1/2 pounds hot Italian sausage
8 large peeled hard-boiled eggs at room temperature
1 cup finely ground almonds (almond flour)

Preheat the oven to 350 F; line a shallow, rimmed baking sheet with foil. Spread the almond flour in a pie plate.

Using your hands, press the sausage around a hard-boiled egg until it is completely and evenly covered; roll it in the almond flour to coat it. Repeat with the remaining eggs. Roll the eggs once more in the remaining almond flour and place on the foil-lined baking sheet.

Bake the eggs until the outside is browned and the sausage is cooked through, 15 to 20 minutes. Remove from the oven and allow to rest for 5 minutes; slice in half and serve with mustard, horseradish or cocktail sauce.

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