There was a time when I couldn’t stand to eat eggs of any kind (I was a pretty picky kid). I have now evolved to the point where I enjoy quiche, scrambled eggs and even the occasional fried egg with a runny center. However, I still don’t love hard boiled eggs . . . unless they are covered in sausage, breaded and fried. Which brings us to Â scotch eggs, the perfect breakfast picnic food. Eggs, sausage and bread in one lovely, easily portable package. What’s not to love? The only problem I have with scotch eggs is the frying step. It’s messy, involved and adds extra fat to an already far-from-healthy food. So, I decided to bake my scotch eggs and I was pleasantly surprised with the outcome. The coating was still crispy and flavorful without being greasy, and the only cleanup was throwing away the parchment used to line the baking sheet. I added a loaf of this fantastic Blueberry Oatmeal Bread from goboldwithbutter.com, fresh fruit and some coffee for a relaxing breakfast in the park. Everything can be made the day before and just popped into the picnic basket in the morning; no need to get up early or cook anything before having your first cup of coffee. Now that is a perfect breakfast!
- 7 large eggs
- 1 pound ground pork breakfast sausage
- 1/4 cup minced onion
- 1/4 cup finely chopped herbs (I like to use parsley, chives and thyme)
- 1 Tablespoon Dijon or spicy brown mustard, plus extra for serving
- 4 slices whole-wheat bread, ground into breadcrumbs
- 1/2 cup all-purpose flour
- 1. Preheat oven to 400Â°. Bring a medium pot of water to a boil. Remove pot from the heat and carefully add 6 of the large eggs. Cover and let eggs sit for 12 minutes. Immediately place eggs in a colander and run cold water over them for several minutes to cool and make the shell easier to remove.
- 2. While the eggs cook, in a large bowl, mix together the sausage, minced onion and herbs. Place the breadcrumbs in one small mixing bowl, the flour in another and beat together the remaining egg and 1 Tablespoon of mustard in a third.
- 3. Once the eggs have cooled to room temperature, carefully peel each of them. Line a large baking sheet with parchment paper. Divide the sausage mixture into 6 equal balls.
- 4. To assemble the scotch eggs: Take one of the peeled eggs and roll it in the bowl of flour until it is lightly coated. Gently brush off any extra flour. Flatten out one of the balls of sausage into a thick patty. Place the floured egg in the center of the sausage patty and carefully mold the sausage until it completely covers the egg. Brush the egg with some of the mustard/egg mixture before rolling it in the breadcrumbs, pressing lightly to help them adhere. Place the breaded egg on the parchment lined baking sheet and repeat process with the remaining eggs.
- 5. Once all the eggs have been coated, place the baking tray in the preheated oven and bake for 30 minutes, or until the coating is golden brown and no pink remains in the sausage. Cool to room temperature before serving, or refrigerate for up to 3 days.