Seven Rivers Hogmanay Scotch Eggs Recipes
SCOTCH EGGS
A delicious and easy Christmas Eve recipe for your family.
Provided by Chasity LeGrand
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
- Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g
OLD-FASHIONED SCOTCH EGGS
Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat
Provided by P J K
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 5
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
- In a large deep skillet heat about 1 inch of vegetable oil until hot.
- Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 28.6 g, Cholesterol 353.7 mg, Fat 41.4 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 10.6 g, Sodium 1495.3 mg, Sugar 2.9 g
SCOTCH EGGS
A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.
Nutrition Facts : Calories 283 calories, Fat 20g fat (7g saturated fat), Cholesterol 275mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
SEVEN RIVERS HOGMANAY SCOTCH EGGS
I'm proud of my Scottish heritage, as well as my love of food (heck- I'm a Midwesterner!) This named for the Seven Rivers Highland Society here in St. Louis, MO, and for Hogmanay- a truly Scottish celebration! Scotch Eggs were invented in London by Fortnum & Mason, a food shop, in 1851- apparently in a "Let's pretend to be Scottish" craze. Silly sasenachs! But the name stuck, as did their portability. Some call these "picnic eggs", some call them "savory eggs" (using chopped eggs) but these are a great item to bring to the office pot-luck, that will leave your co-workers raving! I first tried Scotch Eggs at the Missouri Tartan Day Festivities a few years ago. I was hooked and when I finally saw how easy they were to make I mastered them! And searched the world over for variations! And the one I liked was the one from The HandMade Scotch Egg Company in the UK. Alas, we can't get them here- but here is my version of one of theirs. If you go there, avoid the pre-packaged ones at Tesco's, Sainsbury's and the ilk as those are horrid! And when you can get them here, some are poorly made, and served with a lack-luster approach as an "appetizer". Yet, these are an easy and unique way to take a quick breakfast out the door to work and can eat this in the car with one hand and no mess! Yep- Portability! The key I learned to making any type of Scotch Egg is the quality of the sausage! If you use the low-priced, "discount" stuff, you will end up with holes and gaps in the outer sausage shell. Go for Jimmy Dean, R.B.Rice, Johnsonville, or your favourite one. My daughter loves making these, and everytime we have taken them to a pot-luck lunch, or just something different. EGG + HAM + SAUSAGE + BREAD(ing) = YUMMMM.
Provided by Chef MacKinnon
Categories One Dish Meal
Time 55m
Yield 12 eggs, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your hard-boiled eggs as you usually do, making sure you remove any and all tiny bits of shell. Then set them aside so you can grab them as you go.
- Take the flour and put into 1 bowl- you are going to roll your egg in this, as well as the 2nd bowl for the breadcrumbs. (Note that I said "you know what you have"- I have these stainless steel surgical scrub basins- they work great and are easy to clean and don't break of knocked on the floor!).
- Take some sausage and roll it around, working it in your hand- this will help it "wrap" around the egg better. Set it aside. (You might need a 2nd pound of sausage- so be ready!) Wearing rubber gloves is a nice idea.
- Take 1 of the eggs, and roll it into the flour.
- Wrap some of the thin-sliced ham around the egg- and then roll into the flour again.
- Take the sausage you just worked, and roll it around the entire ham & egg;.
- You'll need to make sure that the sausage covers the entire "egg" and has no gaps. If you do have a few gaps, don't worry this comes with practice!
- Then take the sausage wrapped ball of goodness and roll it into the breadcrumbs.
- Now that it is coated, place it into the fryer set at 400°F (I use a slotted spoon for this).
- Once it is "golden brown and delicious", it's time to take it out and pace it on the cake rack to drain. (I use a baking pan lined with 2 paper towels and put the rack on that- the eggs drain and cool & easy clean-up!).
- Serve as is, or cut into halves with a "spicy-brown mustard". Now according to my Brit mates, try to find Branston Pickle- you may your imported foodst market might carry this, or order it online. This is a BROWN relish- made by Crosse & Blackwell- and is very addictive! It has all sorts of goodies in it and is GREAT with these! These can be served warm, or cold and you will find you may well have to make more!
- Place these Gobs of Goodness into "zip-lock" bags, and use within 3 days or so. They are great as a "breakfast" on the run as a true 1-hand meal!
Nutrition Facts : Calories 1043.7, Fat 73.2, SaturatedFat 24.2, Cholesterol 986, Sodium 2407.3, Carbohydrate 27.4, Fiber 0.8, Sugar 1.6, Protein 63.4
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