Scotch Eggs

 British food is often knocked as being bland.  I actually really like it especially when we are talking about things like bangers, black pudding, rashers and these Scotch Eggs.  They make a great breakfast or snack that can be made days in advance.  You can really do your favorite sausage with this but pork breakfast sausages are traditional and are a bit easier to mold onto the eggs.  If you don’t have enough sausage on the egg it will pull off the egg, so make sure that you have enough sausage.

Ingredients

• 6 eggs
• 1.5 pounds loose sausage
• Oil

Directions:

1. Hard-boil the eggs, place in a pot and cover with water.
2. Bring to a boil over high heat. Once the water is boiling rapidly, turn the heat off and cover the pot with a lid for 10 minutes. 
3. Then transfer the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs.
4. Divide the sausage meat into 6 equal portions.
5. Use your hands to form each portion of meat into a flat pancake a few inches wide.
6. Wrap the meat around an egg, gently shaping it so there are no cracks and the egg is completely hidden.  Think of it like making a sausage snowball.
7. For pan-frying, preheat the oven to 375. Then, pour just enough coconut oil or fat into a deep pan to coat the bottom of the pan.
8. Heat for 2-3 minutes over high heat on the stove until the coconut oil is shimmering.
9. Cook two eggs at a time. Roll the eggs around every few minutes in the oil so all sides of the meat become nicely browned.
10. Cook each egg for about 8 minutes total. Transfer to the oven and cook for 6-8 minutes more until the sausage is cooked through. Eat the eggs warm or cold.