Tuesday, July 20, 2010

Scottish Eggs

Okay, so I know I haven't been cooking for a while or posting any recipes. Yes, I at first blamed having to cook for myself as the reason; then when my baby came around, I complained that I didn't have enough time because I was taking care of a newborn. Well, now that Stella is 9 months and pretty much mobile, I have more time to do the things I love to do as hobbies, mainly cooking and blogging (and rowing).

Stella and I were in Minnesota this past week to visit her grandparents, MaMare and Jimmy Jam, and they have some very interesting cooking shows in that state! One evening in Minnesota I saw a show about breakfast and this lovely little recipe came up: Scotch Eggs. I had seen this dish here in San Diego before, but I just didn't think an egg surrounded by a sausage patty then deep fried would be good. Boy, was I wrong! I got this recipe from Allrecipes.com, but I did change it up a bit because I didn't have pork sausage. I had been on a bratwurst kick lately, so that's what I used. In most recipes I found they say pair up the Scotch egg with "good" mustard, however I found that a really good chutney will be just a great. And you are supposed to fry the "egg" but I decided to pan fry then bake the rest of the way because even I have limits! :)

INGREDIENTS (makes 3 servings because I only had 3 eggs left!)

  • 3 large eggs
  • 3 Johnsonville Bratwurst Links, removed from their casings
  • 3/4 tsp. smoked paprika
  • 1/4 tsp. ground coriander
  • 1/8 tsp. fennel seeds
  • 1 egg, beaten
  • 1 cup flour
  • 1/3 cup seasoned breadcrumbs
  • 1/3 cup Panko breadcrumbs
  • Vegetable oil
  • salt and pepper
  • Really good chutney
  • Really good mustard

Remove bratwurst from casings and add the smoked paprika, coriander and fennel seeds and mix with your hands very well to combine. Let cool slightly in fridge. In the meantime, preheat oven to 350 degrees F (175 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.

Setup a breading station: beaten egg in one bowl; place flour in a plate; and combine the seasoned breadcrumbs and Panko together in another plate.

Heat a large skillet with a little vegetable oil on medium-high.

Divide the bratwurst sausage into three equal parts. Flatten each part 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.

Pan fry until golden brown all over, about 3 minutes per side. Bake in the preheated oven for 20 to 30 minutes, or until bratwurst is cooked through.

Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish or serve with a side of tomato or mango chutney and mustard.

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