Cheesy Baked Scotch Eggs Recipe | Blog to Taste

Friday, August 1, 2014

Cheesy Baked Scotch Eggs Recipe

Hey foodie friends and happy Friday! I just want to say something that we're all thinking all the time, the internet is the best place in all the world. I recently went down one of those Wikipedia rabbit holes where you just keep hitting the "random article" button. I read about people, place and most importantly Scotch Eggs!  Why have none of you told me about them?! I immediately began coming up with a plan to make these delightful sausage covered eggs.

To crack the code on this delicious "picnic" treat, I just kind of put the idea together. Of course, Wikipedia describes it as being wrapped in bread crumbs, but when it comes to food you get to play around and have fun!

INGREDIENTS (this is what I used, feel free to make it up as you go)
•5 hard boiled eggs, cooled (I started with 6, but more on that later)
•1 package ground pork
•1/2 cup of shredded cheese
•1 egg white
•Seasonings of choice (red pepper, ground black pepper, garlic powder, salt)

To start boil your eggs and then cool in a fridge.

While the eggs are cooling prepare your meat. I chose to do ground pork because I wanted to use my own spices. In a large bowl, mix pork, spices, egg white and cheese together.

Once the eggs are cool, start peeling. This is where I lost an egg. I always forget how much I hate peeling eggs until I need them to look nice and pretty.

After peeling the eggs, start covering with the pork. I found this part to be extremely fun! I like using my hands with meatloaf and found this to be similar. Just think of making a snowball, that's the best way I can describe this process. Then place the pork covered egg in a muffin tin.

Bake at 375ยบ for 30 minutes. When you take out of the oven roll the eggs lightly on a paper towel to remove the excess grease much like you would with bacon.

I served these Scotch Eggs as dinner with a baked potato which was perfect since this may be my favorite new discovery with my spirit food.

Alternatively, you could serve this for breakfast and serve over grits or with hash browns and covered in country gravy, yum!