"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Scotch Eggs Recipe

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This recipe for Scotch Eggs, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Denise Tilton
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. - pork sausage meat
tsp. - rubbed sage
tsp. - thyme
2 T. - parsley, firmly chopped
8 - eggs, hard-boiled & peeled
c. - flour seasoned with tsp. salt & pepper to taste
2 - eggs, lightly beaten
1 c. - fine breadcrumbs

Directions:
Directions:
Preheat oven to 400. Combine sausage meat, sage, thyme and parsley. Pat mixture into 8 rounds. Wrap each hard-boiled egg with sausage patty. Roll the eggs in seasoned flour, then in the beaten egg and finally in the breadcrumbs. Place eggs on non-stick baking pan and bake for about 35 minutes or until browned, turning once. When cool, serve cut in half or quarters, great dish for parties. May also be served hot.

 

 

 

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