every year, for most of my childhood or at least as much as i can remember, we ate scotch eggs on christmas morning. we would excitedly dig our small presents out of our stockings, wolf down scotch eggs and get back to playing with our new presents. if my parents were anything like spencer and i, they were drinking coffee, feeling bleary and wondering how long the present-induced silence would last.
there are few things in my life i can say are childhood traditions – i have our old manger scene and figurines, the birthday girl or boy gets to pick the dinner meal, and we open christmas presents on christmas eve as i did as a child. but scotch eggs bring back a host of memories, all of them as warm and bright as this day. here’s the recipe, in the hopes you can enjoy these as much as we do.
one dozen eggs, divided
2 rolls of reduced fat sausage (we use jimmy dean, but 24oz of any breakfast sausage will do)
1 1/2C seasoned bread crumbs, or a mix of plain panko and italian seasoned bread crumbs
preheat oven to 350ºF.
hard boil 10 of the eggs by placing them in a pot large enough to hold them, cover with 1 inch cold water, add a pinch of salt and bring to a boil on the stovetop. as soon as the eggs boil, turn off the stove, cover pot and set aside for 10-15 minutes. drain pot, run cold water over eggs in a colander, and peel as soon as they’re cool enough to handle.
whisk the other two eggs in a small shallow bowl until well combined. put the bread crumbs in a separate shallow bowl.
each roll of sausage covers 5 eggs. take a piece of sausage between pin pong and golf ball sized, flatten into a pseudo-bowl shape and press hard boiled egg into the middle. wrap sausage around the egg, making sure to completely cover it. roll sausage covered egg in the raw egg, until lightly coated, and then roll in bread crumbs until well coated. put on a cooking spray coated baking tray or 9×13 baking pan. repeat for all ten.
bake eggs for 50-55 minutes, until sausage is cooked through. let cool for about 5 minutes, and enjoy!