Yes...they are called Scotch Eggs. Why, you ask? Because a store in London claims to have invented the dish in 1738. The earliest documented recipe dates back to 1809. Scotch eggs are a common picnic food and you can find them all over the UK. Most importantly...Scotch Eggs are insanely delicious!
1 lb. ground sausage
2 green onion stalks
4 soft boiled eggs
1/4 c. Original Nut Crumbs
1/4 c. Almond Milk
Salt & Pepper
Start by soft boiling your eggs. To do this you will want to place 4 eggs in a pot with cold water. The water should be covering the eggs so that there is an inch of water from the top of the egg to the surface of the water. Turn the heat on high...wait for the water to boil. Once the water starts boiling set your timer for 4 minutes (for runny yolk) 6 minutes (for the yolks pictured on this page.) Once desired time is cooked, take eggs out of the water and run under cold water to stop the cooking process. Peel the eggs and set them aside.
original nut crumbs
Place your ground sausage in a large bowl and season with salt & pepper and a chopped up green onion. You can buy pre-seasoned sausage, but I always like to season my own to control the salt content.
Once pork is mixed together with seasonings flatten out a portion in a circle about 1/2 in thick and 5 inches in diameter. Place soft boiled egg in the center of the pork.
Wrap the sausage around the soft boiled egg and seal completely. Be careful not to squish the egg and break the yolk inside. Use light pressure while sealing the egg in the meat.
Once the egg is fully wrapped with the sausage, whisk together the two eggs and almond milk and coat the Scotch Egg in the mixture. Pour out Original Nut Crumbs on a plate and dredge coated meat.
Pour EVOO and butter in a skillet and heat on med/high heat. Cook for 2 minutes and rotate until all sides are browned.
Remove Scotch Eggs from pan and place on baking sheet in a 350 degrees oven. Cook for another 5 minutes or until meat is cooked through. Remove from oven, slice in half, top with more sliced green onions and dig in!