Every few months, we get the urge to dine on this classic brunch food/appetizer from the UK. At its core, it is a hard boiled egg that is wrapped in sausage and generally fried. As we often do, we have taken liberties with the core concept in the past and made things like Pastrami Scotch Eggs. The version in this post is a little more traditional in that it uses actual sausage…but for this rendition, we skipped the breading and baked our eggs rather than deep frying…oh, and we used duck eggs.
We served our eggs as an entree with a spinach side salad, but it would also go very well with Bubble and Squeak, Broiled Tomatoes, Home Fries, or even a simple toast topped with a little butter and honey.
Time: 60 Minutes
Ingredients:
- Duck Eggs (Chicken eggs work too, so fret not)
- Water
- A Splash of Vinegar
- A little Salt
- Ice
- Raw Sausage of your choosing. We picked a local butcher’s Sage Pork Sausage, and we used 1 link per egg.
- Optional: Egg/Bread Crumbs to coat
Method:
- Fill a pot with water, and add your salt and a splash of vinegar (the vinegar will break down some of the compounds of your egg shell, thus making it easier to peel later), and bring to a boil.
- When your water comes to a boil, carefully add your eggs to the pot, and cook for about 7-10 minutes. The shorter the time, the creamier your yolk will be.
- Remove your eggs, and place them in a bowl, and then cover with ice to cool quickly and stop the cooking. Let sit in the ice for about 10 minutes.
- Preheat your oven to 350 degrees F, and line a baking sheet with foil. Give the foil a quick oil spray.
- Peel your eggs.
- Uncase your sausage, and flatten into a patty. Then, place an egg atop the patty, and wrap it around your hard boiled egg. You’ll need to massage it a bit to make sure that the sausage fully coats the egg. Once your egg is coated, place it atop your baking sheet. Do this until all of your eggs are coated.
- Optional: If you’re breading your eggs:
- Crack and beat a raw egg. Then, working one at a time, coat your sausage covered eggs with the raw egg.
- Roll these in some bread crumbs, and place on your baking sheet.
- Bake for about 13 minutes.
- Roll your eggs so that the side that was down is now facing up, and bake for another 13 minutes.
- Cut in half, plate, devour, and enjoy!
