Scotch Eggs

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I don't know about you, but the last thing I want to think about on the morning of a big holiday like Thanksgiving or Christmas is what I'm going to make everyone for breakfast.  In fact, when I'm elbows-deep in giblets and potato peels, I'd prefer that the rest of my household just fend for themselves.  How do they feel about that?  Excited, actually, when they find out one of their favorite treats is waiting in the fridge...

No one really knows how long Scotch eggs have been around, or if they're even Scottish.  They have been popular in the U.K. as picnic food and pub grub for centuries.  They're popular at my house, too.  And they are really easy to make.

It all starts with perfect hard-boiled eggs, cooked, cooled and peeled.  About one per person should be enough because these eggs are quite hearty and filling.

Other ingredients you'll need are:

• a handful of good bulk sausage meat for each cooked egg
• a few tablespoons of flour
• a beaten egg or two
• some breadcrumbs

Here is my mise, all en place:

First flatten your sausage into large, thin patties.  Dust a peeled, boiled egg with flour, and then wrap a patty of sausage around it.  You may need to gently stretch and shape the sausage around the egg to completely envelope it.

Once the meat is wrapped entirely around the egg, dust it with flour, dip it into the beaten egg, and roll it in the breadcrumbs.

Melt about a 1/4 cup of oil in a skillet over medium-high heat.  I recommend coconut oil because it has a high smoke point, meaning that it can be heated for a prolonged time at a high temperature without scorching or burning.

Cook the Scotch eggs in the hot oil, turning them frequently for even cooking, until the crumb coating is a deep golden brown, and the sausage is cooked through.

If you are preparing these as a make-ahead breakfast, wrap them up, and they will keep in the fridge for a couple of days.  You can later warm them up for a few minutes in the oven, but don't over do it.  They are meant to be served at room temperature or a little above.

Here's another idea:  if you are lucky enough to be invited to someone else's holiday feast, why not pack a batch of Scotch eggs in a basket with some nice scones and a jar of good jam as a hostess gift?  I don't know about you, but the last thing I want to think about on the morning after a big holiday...




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