BAKED SCOTCH EGGS

I was first introduced to the Scotch egg at a Scottish Festival in Payson, Utah some years ago, and I have been hooked on them ever since. Although the history and year of origin are debated and obscure (circa 1700s England), there's no disputing that Scotch eggs are a delightful and savory dish. A Scotch egg consists of a hard-boiled egg (with shell removed) wrapped completely in raw sausage meat and then rolled in fine bread crumbs before being deep fried or baked. Here is a simple recipe for baked Scotch eggs.

Ingredients
16-ounces sausage meat (or ground turkey for a healthier, albeit, non-traditional option)
8 hard-boiled eggs, shelled
8-10 Tablespoons fine dried breadcrumbs (or finely crushed buttery crackers)
1 egg, beaten

Directions
Divide sausage (or ground turkey) into 8 equal portions. Pat out each portion to about 1/8 to 1/4-inch thick rounds. Wrap sausage completely around each hard-boiled egg. Seal by pressing meat around the egg. Dip meat-covered eggs in beaten egg, and then roll to coat in breadcrumbs (or cracker crumbs). Place on baking tray and bake in oven at 375 degrees Fahrenheit (190 Celsius) for about 25-30 minutes (45 minutes if there are a lot in the pan) until outside is lightly browned and meat is done inside.

ENJOY!

Note - although the sausage and egg yolk reheats well in the microwave after freezing, the egg white tends to separate and have a rubbery texture near inedible. They are best eaten fresh from the oven the first time. :)