Thursday, March 15, 2012

Scotch Eggs!!!

Some of my employees were goofing around and making bets about deep frying a raw egg earlier in the week. Must to their dismay, it exploded in the fryer!

I asked if they had ever had Scotch Eggs and no one knew what I was referring to so I proceeded to make a few and a Cheddar/Dijon Sauce to spoon over them.



Those that are egg lovers...loved the Scotch Eggs; one employee even wanted to know if we were adding them to the menu! Although, I prefer them as an Appetizer or Brunch item.

Find the recipe here also:

Southern Plate Easter Round Up
Scotch Eggs

6 Hard-Boiled Eggs, chilled
1 lb. Bulk Sausage
Panko Bread Crumbs

Wrap boiled eggs in Sausage...Roll in Panko Bread Crumbs. Heat oil in fryer or Dutch oven (3" oil) to 325 degrees. Drop eggs into hot oil and cook until golden brown and sausage is cooked through. Drain on paper towels.

Cheddar/Dijon Sauce

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup Sharp Cheddar Cheese, shredded
1 Tbsp. Dijon Mustard

In saucepan, melt butter, stir in flour until smooth and cook for 1 minute. Do not brown. Whisk in milk. Cook until thickened. Reduce heat and add cheese and Dijon mustard. Whisk until smooth and cheese is melted.

Plate a cut Scotch Egg on bed of Spring Mix. Drizzle with Hot Cheese Sauce. Serve immediately.

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