Move over dull dry scrambled eggs.
I have made it clear in the past how I feel about plain old, curdley, dry, hospital tasting scrambled eggs. I am not a fan. I do love egg dishes for breakfast or even dinner and I have posted several recipes here that are now favorites, like my Ham and Egg Brunch Cups, Shirred Eggs with Kale, Souffled Cheddar Egg Nest and the Eggs Benedict with a twist.
Amazing things can be done with a plain ordinary egg so why should anyone every be forced to eat a scrambled egg for breakfast. For instance, throw in a little tomato, cheese, green onions and a little crushed up tortilla chips and serve with some salsa or pico and you have Migas.
Boil an egg, peel it, wrap some uncooked breakfast sausage around it, dip in beaten egg, roll in some bread crumbs and then fry it and you have a Scotch egg. It is so pretty when you cut it open to serve. Add a little fruit on the plate and a good muffin or cinnamon roll and you have a great start to the day.
Scotch Eggs are claimed to be invented by Fortnum & Mason department store in London in 1738. They are usually considered a picnic food and eaten cold. (I like them hot out of the frying pan.) In the US these are served hot with dipping sauces like ranch dressing, hot sauce or hot mustard sauce.
I served this with my sweet potato hash.
6 hard boiled, peeled eggs
1/2 lb. hot breakfast sausage
1 tsp. chopped fresh sage
1 Tbsp. chopped parsley
1-2 eggs beaten
1 c. or more seasoned bread crumbs
1 beaten egg
1/4 c. milk
oil for frying
Make your hard boiled eggs, peel and dry off using paper towel. Mix the parsley and sage with the sausage. Take some of the pork sausage and gently wrap and mold it around the boiled egg. Repeat with other eggs.
Beat the egg and brush some of the egg on each sausage/wrapped egg. Roll in seasoned bread crumbs to coat sausage. Heat about 1/2″ oil in skillet until around 350°. Fry the Scotch eggs, turning often to brown and ensure that sausage is cooked. (Sausage isn’t very thick so it will cook fairly quickly.)
To serve, cut the eggs in half lengthwise put on plate with some fresh fruit or other breakfast side dishes. I would love to serve stone ground grits with these eggs.
1/4 c. sour cream
1/4 c. mayonnaise
1 Tbsp. Dijon mustard
1/2 tsp. stone ground mustard
1/2 tsp. sugar