Who is coming for breakfast?

I'm going to a friend's home for brunch with her family.

Have fun at the brunch Glenda.

Glenda, one of my fav take to a party breakfast is scotch eggs. So many people wonder how I get the sausage to stick to the egg. I tell them, what else would I use but Scotch tape~??
I love to serve them with hallendaise (sp) sauce too.
Yummy, and they really go a long way.

I hope you have a wonderful Christmas Glenda.

Trin

Tri, I roll mine in flour before wrapping with the sausage then roll in bread crumbs.

Is that how you do yours?

I made scotch eggs once years ago, just for myself, because I found a recipe in a cookbook. They turned out great and delicious too. Think I just covered a hard boiled egg in sausage and baked them. Mmmmmmmm. Now that I've read this post I need to try them again.

Glenda, you are invited to spend next Christmas here on the beautiful central coast of California.
We will have so much fun.......
Merry Christmas

Carol, you are special!

If you are going to Carol's next Christmas, just stop in Texas for New Years on the way back home or whenever.

My scotch eggs were a huge success, with friend and her family, plus I have made more for my Christmas family on Saturday!

How interesting. I've never tasted nor heard of Scotch Eggs.

Glenda, would you please post your recipe for these scotch eggs? I'd really appreciate it - thanks for the tip of rolling in flour first.

If all you do is roll a hardboiled egg in flour, then sausage, then bread crumbs, then I guess that's it, LOL. But is there some hidden ingredient or secret that I don't know about? Do you bake them on a rack or just in a pan? Approximately how long does it take to bake? I see you made them the night before, so that's one question answered!

This could be great for my visitors coming this week, thanks!

For 6 large eggs, use 1 1/2 lb good sausage, divided into 6 large patties. Roll eggs in flour, then cover with the sausage, and roll in bread crumbs. I put them in the palm of my hands and rolled them softly before the bread crumbs.

Then store them on wax paper in a container overnite. I take them out of refrig at least 1/2 hrs ahead of baking.

Bake on a broiler pan that I sprayed lightly with pan.

Set oven for 400. Bake them 15 minutes, then turn and 15 more minutes. Should be perfectly done.

NOW be prepared for the sausage on some of them to separate. That's ok, cause when you cut them in half, cut where there is the flaw.

This morning I had to cook mine a bit longer, cause the first one I cut was still a little pink. Then they were a little overcooked.

Ones I made yesterday, for Christmas, were cooked the exact same way and came out perfectly done. DUH!

Think next time, I might use Jimmy Dean's with sage OR use Italian bread crumbs.

If you have a good dijon mustard, put it out, as some like mustard spread on their eggs.You CAN make them the night before, and serve them cold.

You cut them in half when serving.Let them cool a bit before attempting to cut.

LOL, my son loves these, and when I asked him if he had eaten one, his reply was: MOM, I already ate three.

Enjoy.

Hope I helped.

Thanks for the recipe, Glenda, these look and sound as if they'd be delicious. How many did you make for your family?

Shirley

I made six whole eggs = 12 halves

Christmas, made 7 = 14 halves

As I said, be prepared for some of the sausage to separate. But when you cut them in half, you will never know.

Thanks, Glenda! I think I'll be making them soon - the kids come on Wednesday through Sunday. (And they're definitely a mustard crowd.)

Glenda,
I just cover the eggs in raw sausage (after the eggs have cooled), no flour, and the warmth of my hands just molds the sausage on the egg. I almost always use store brand hot sausage. I put them in a brown paper lunch bag and shake them in crushed ritz crackers.
I bake them the same as you do. I put them whole in the fridge on wax paper overnight to serve the next day.
Before serving I cut them in half, then in quarters.
They are really easily cut when chilled.
I put them in the oven just on warm while I made the sauce for them, drizzle it over, and serve them warm.
Yummy!