|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scotch eggs are a British treat that is mainly enjoyed cold as picnic food, but these hand-held snacks have also become a popular item on America's gastropub menus. To make Scotch eggs, hard-cooked eggs are wrapped in a pork sausage and breadcrumb crust and then baked or deep-fried until crispy and golden brown. Traditionally, a mustard sauce is offered on the side.
For this recipe, hard-boiled eggs are wrapped in a layer of ground sausage and then coated in breadcrumbs, an egg and mustard mixture, and then breadcrumbs again. Although Scotch eggs can be deep-fried, here they are baked, making them a little healthier, as well as less messy and easier to prepare. As an accompaniment, a sauce of butter, half-and-half, and Dijon mustard is quickly cooked on the stove, providing a tasty dipping sauce with a little tang.
There is no doubt Scotch eggs have a long history, but where and who invented them is up for debate. One story is that they originated in Yorkshire, England, in the 19th century, and were named "Scotties" after the eatery where they were first made; they included a fish paste instead of ground sausage. Another version is that Scotch eggs are an interpretation of nargisi kofta, an Indian dish brought back to England by returning soldiers. A third claim comes from Fortnum & Mason, a London department store that states it created the Scotch egg in 1738 as a snack for wealthy travelers. One thing that seems consistent is that the Scotch egg was not a Scottish recipe.
- For the Scotch Eggs:
- 1 pound bulk pork sausage
- 6 hard-cooked eggs, peeled
- 1 egg
- 1 teaspoon prepared mustard
- 1 tablespoon water
- 1 cup fine dry breadcrumbs (purchased or homemade, plain or seasoned)
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- Salt, to taste
- Pepper, to taste
- 1 teaspoon chopped parsley
- 1 to 1 1/4 cups half-and-half
- 1 tablespoon Dijon mustard
Gather the ingredients.
Preheat the oven to 400 F. Place a rack in a shallow baking pan.
On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.
In a bowl, whisk the egg with the mustard and water.
Roll each wrapped egg in the breadcrumbs.
Then, dip the wrapped eggs in the beaten egg mixture. Roll in the breadcrumbs again, and place on the prepared baking pan. Bake in the preheated oven for about 35 minutes or until browned, turning once during baking.
Cut into halves lengthwise; serve hot with the creamy mustard sauce.
Make the Creamy Mustard Sauce:
Gather the ingredients.
In a small saucepan over medium-low heat, melt the butter.
Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.
Add the mustard and parsley and whisk until combined.
Serve with the Scotch eggs and enjoy.