By Dane Feldman
Photo by Dane Feldman.
Scotch eggs are a Scottish delicacy that first came about during the Middle Ages. A traditional scotch egg is soft-boiled, then wrapped in sausage, breaded, and fried. To be frank, during the holidays most people don’t have the patience for such a time consuming project, especially considering each egg needs to be hand-wrapped.
What you’ll need:
2 chicken sausage links (I used Al Fresco roasted red pepper)
3/4 cup whole wheat flour
1/4 cup bread crumbs
1/4 cup half and half
Preheat the oven to 350.
Hard boil three eggs and put in cold water.
Remove the shells when the eggs are cold and place the eggs in a bowl. Break up the eggs with a fork and add in the sausage links. Break those up too.
Whisk together the remaining three eggs and add the flour and half and half. Mix into dough and line a pie pan with it.
Spread the eggs and sausage over the dough evenly and sprinkle the bread crumbs over the top. Add a generous amount of black pepper and place in the oven. Bake for 20 minutes.
This deconstructed and slightly healthier version of scotch eggs still does the trick and takes far less time to make.