Baked Scotch Eggs

Delicious "Breakfast for Dinner" tonight!!! Now I know someone will say these are not "proper" Scotch eggs, but they are still yummy anyway!!!


If you want to lighten them up a bit, ground turkey could be substituted.

Makes 9 Scotch Eggs

Scotch Eggs and a glass of Scotch....perfect------------->






I served with Creamy Mustard Sauce* and a Side of Spaghetti Squash Hash Browns(next recipe).







1.5 lbs ground pork
1.5 TB balsamic vinegar
1 TB dried parsley
1.5 tsp black pepper
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp dried basil
1 tsp paprika
1 tsp crushed red pepper(for mild, double for hot!)
1/2 tsp fennel
1/2 tsp oregano
salt to taste

1/4 cup onion, chopped fine

1 clove garlic, chopped fine

10 eggs

1/3 cup flour (GF mix works well if you need it!)

3 TB water

1 cup breadcrumbs, (again GF if you need them)

(you can use seasoned if you want, or season them up yourself, I prefer plain so they don't distract for the pork sausage)

Combine pork with seasonings and mix well, set aside to allow flavors to mingle.

While the pork is flavoring place 9 of the eggs in a deep pan, cover with COLD water by 1 inch. 

Turn up your burner to medium high (closer to the high side) and bring them to a full boil.

Once they are at a full boil, pull them off the heat, cover and let stand for 10-14 minutes. (Less if you like your eggs softer, more for a hard boil.

When the time is up immediately submerge the eggs in ice water. Allow to cool for 10 minutes then peel them all up.

Add onion and garlic to pork mixture, mix well

Assembly:

Take the remaining egg, and beat it up with water in a bowl, set aside.

Place bread crumbs in another bowl, set aside

Take 1 egg, roll in flour and tap off excess

Take about 3 ounces of the pork mixture and pat it into a thin burger

Place floured egg in the center 

Gently roll the meat around it, it takes a little massaging to get it to spread out so go slow.

Dip the meat ball in the egg, turning to coat

Then roll in breadcrumbs.

Set on a greased rimmed baking sheet. Repeat with the rest of the eggs and pork

You can pre-make them to this point and refrigerate them. Take out 20-30 minutes before you plan to bake.

Right before you throw them in give each ball a light spray with cooking spray.

Bake at 400 for 30-35 minutes until the meat  is no longer pink near the egg. Serve with Creamy Mustard Sauce

Creamy Mustard Sauce:

1/4 cup dijon mustard

1/4 cup plain greek yogurt

1/4 tsp garlic powder

Mix all ingredients together and allow to mingle at least 15 mins!