SCOTCH/IRISH BAKED EGGS
An alternative to the traditional deviled eggs that you may enjoy and left over Easter eggs are perfect for making something a little different as a mid day snack or a potluck buffet brunch at anytime.
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INGREDIENTS
Boiled eggs (peeled)
Ground meat (Sausage, Ground Beef, or Ground Poultry)
Bread Crumbs (I used seasoned bread stuffing crushed into bread crumbs)
1 raw egg
1/4 cup flour
Shallow dish for the raw egg, flour and bread crumbs
Seasoning to taste (smoked paprika, salt, pepper, parsley, marjoram are all suitable or a combination)
DIRECTIONS
Boil eggs and peel. Season the raw ground meat to taste. Roll the boiled egg in raw beaten egg. Soften the meat in your hands or roll out with a pastry roller to about palm size. Mold the ground meat around each egg completely, so the entire egg is covered, dip each egg in the beaten raw egg, then roll in crushed bread crumbs . Place on a cookie sheet.
Bake in pre-heated oven at 350 degrees until the ground meat is cooked through and the outer bread crumbs are lightly browned (about 20 minutes). Allow to drain on a rack if there is excess fats in the meats you've chosen.
NOTE: This is my version of the Traditional Scotch Eggs that would be deep fried and served with Stout beer. Much like Americans would eat beer sausage. Though these are Scotch by origin, they are popularly served in pubs in Ireland.
NOTE: I used seasoned bread crumbs, so I only added a touch of salt to the ground meat to bring out the flavor of the meat. I use a mini chopper to make the bread crumbs, but you can put them in a plastic sealed bag and use a rolling pin to crush, which is how I used to do it.
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