I’ve been debating whether or not to rehash a recent breakfast we enjoyed with our Wilmington houseguests. It was certainly delicious and hearty, but I didn’t want to be responsible for anyone going into cardiac arrest. With that being said, the following recipe actually came from another set of friends who enjoy this protein-rich dish quite frequently. Seeing as how they still remain in good health, I’ve decided it’s safe to spread on the blogosphere: Scottish Eggs.
What exactly are Scottish Eggs? Its a softboiled egg wrapped in sausage, dipped in yolk wash, dipped in panko bread crumbs. The most redeeming quality of this dish is that at least it is baked, although I’ve since learned that they can be fried as well.
In reality, they are quite tasty. I was skeptical at first (to say the least), but gave it a whirl with a little dollop of whole grain mustard. Suprisingly good! If you want to give it a go yourself, here’s how you do it:
Soft boiled eggs, shell(s) removed
Ground sausage (like Neese’s)
Egg yolk wash
Panko bread crumbs
Pre-heat oven to 375 to 400 (mine was on 375 since it’s gas).
First and foremost, if you’ve never soft boiled an egg before all you have to do is place your raw eggs in a pot covered by enough cold/room temperature water to cover the eggs. Bring it to a boil, boiling for only 2-3 minutes. Immediately drain the water and cover the eggs with ice to stop the cooking process. Once cool peel the shells off carefully. Pack the sausage around the eggs and then dip in the egg yolk and then the panko bread crumbs. Place on a cookie sheet lined in aluminum foil (to prevent staining of your pan) and cook for 35 minutes. Remove from oven and serve with whole grain mustard. Enjoy! (and be sure to go for a long walk afterwards)