"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scottish Eggs Recipe

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This recipe for Scottish Eggs, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Hanson, wife of Sam Hanson
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
2 pound sausage

Directions:
Directions:
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Wrap each egg with thin layer of sausage making sure to cover entire egg. Place on lipped cookie sheet that has been sprayed with non-stick cooking spray. Bake at 350 until sausage is browned completely.

 

 

 

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