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Daytime Kitchen: Scotch Eggs

Mary Rappaport shows us how to make Scotch Eggs

ROANOKE – Mary Rappaport, from the Virginia Egg Council, stops by to talk about her busy Easter and share a delicious recipe for Scotch Eggs.

Served in Scottish pubs, along with ale, whiskey, etc., these make wonderful appetizers and are great while watching a ballgame, but make even better breakfast/brunch fare.  They are especially nice when made ahead and reheated, as a grab and go meal.

8 Hard-boiled eggs, peeled
1 lb. Uncooked pork, turkey or Italian sausage, cut into 8 patties
1 egg, beaten
1 cup (baked cheese/rice/Ritz) cracker or bread crumbs
Mustard Sauce
¼ cup reduced fat mayonnaise
2 T. Dijon mustard

· Preheat oven to 425°F. 
· Flatten each sausage patty on your palm, then wrap around a hard-boiled egg.   Press edges to seal.
· Dip sausage covered eggs in beaten egg then roll in cracker crumbs.  Place on baking sheet.
· Bake for 10 minutes at 425°, then reduce heat to 375° and bake additional 20 minutes.
· Combine mayo and mustard to make Mustard Sauce and serve with hot Scotch Eggs.
· Scotch eggs may be baked, cooled, refrigerated and 'crisped' up in a 350° oven for 10 min. for later enjoyment.
· Serve whole or cut in half in cupcake papers or cut into quarters, on toothpicks.
Makes 8 servings

 

Mary also talked about her visit to the White House for the Annual Easter Egg Roll.


 

Mary discussed Egg Salad Week that starts right after Easter. How should you celebrate?