Scotch Eggs

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Scotch eggs are hard-boiled eggs that are then encased in uncooked sausage and baked. I make 4 Scotch Eggs at a time — for my breakfasts on Monday, Tuesday, Thursday and Friday. I don’t eat breakfast and reduce my caloric-intake on Wednesdays and Saturdays (more on that in a post sometime). We play Sundays by ear.  Alas, I digress:

Boil the eggs. I use Melissa Joulwan’s technique (below) from her blog Well-Fed, except I cook mine for 11 minutes. I usually boil 6 eggs at a time. The other two always get eaten one way or another (ahem, Mr. Batch …)

Bring a large pot of water to a boil. Use a large ladle or spoon to lower the eggs into the boiling water, one at a time. Reduce the heat on the pan to simmer and cook for 11 minutes. SET A TIMER! Just before the eggs are done simmering, fill a large bowl with plenty of ice and cold water. Wait for the timer to go off. (You did set the timer, right?) When the eggs are finished, remove them from the pot with a slotted spoon and lower them into the ice bath. Let them chill out for at least 15 minutes, then peel and proceed.

Make the Scotch Eggs. I model this after Melissa Joulwan’s technique except I don’t use as much sausage, and I use Bob Evans brand.

As I’ve mentioned in my posts about “Frittatas,” I like Bob Evans brand of breakfast sausage because it doesn’t have any added sugars, and includes only ingredients I recognize and can pronounce.

I use 3/5 of one pound of Bob Evans brand breakfast sausage to encase the 4 peeled boiled eggs. That may sound like a funny proportion — I use a little more than 1/2 a pound, but not quite 3/4 of a pound.

Divide the 3/5 of a pound into 4 portions. Flatten each portion into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. If the meat sticks to your hands, moisten them with a little water.

Bake the Scotch Eggs on a baking sheet (can be foil-lined, if you like).   I form the remaining 2/5 of the pound of sausage into three patties and place them alongside the Scotch Eggs.

Bake the Scotch Eggs and sausage patties at 375-degrees F for 15 minutes.  Once slightly cooled, remove Scotch Eggs and sausage patties to paper-towel-lined plate, to absorb excess fat.

I chop-up the sausage patties and then freeze, for use in a future “Frittata.”

As I do with my portions of “Frittata,” I eat the Scotch Eggs over a bed of vegetables (wilted spinach or kale, steamed cauliflower, etc.) I reheat the container of vegetables + the Scotch Egg for 30 seconds in the microwave each morning.

These are more labor-intensive than my usual “Frittata,” but well-worth the effort!

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