Scotch Eggs

I was mesmerized by it. It was kind of like all the breakfast things together in a neat little package. Serve it with an Irish coffee, and voila.

For an even more authentic experience, play a video on perfecting your Irish accent while working in the kitchen. There was lots of laughing to be had, and a few eye rolls from my daughter.

Here is the link if you want to work on yours! How to do an Irish Accent — YouTube at https://www.youtube.com/watch?v=V9NKyBiu6FM

Enjoy; stay well.

Ingredients:

6 hard-boiled eggs

1 lb. breakfast sausage

1 C panko bread crumbs

1 tsp salt

1/2 tsp pepper

1/8 tsp onion powder

1/8 tsp garlic powder

2 raw eggs

1 Qt. vegetable, oil for frying

Directions:

In a medium saucepan over medium high heat, add the oil. Attach a candy thermometer to the side of the saucepan and bring it to 375 degrees F.

Gather a wire rack and place it over a half sheet pan, set it aside. Preheat the oven to 350 F.

Place the panko, salt, pepper, onion, and garlic powders in a medium-sized bowl. Crack the two raw eggs into a small bowl and beat lightly.

Split the pound of sausage into six equal portions. Take a hardboiled egg and cover it with a piece of the sausage; continue until all eggs are covered in a thin layer of sausage.

Working one at a time, dip the sausage-covered egg into the bowl of the raw egg with one hand, then roll it in the bread crumbs with the other hand.

Once all the eggs are ready to go, check the temperature of the oil, and fry 1 to 2 eggs at a time for 1-2 minutes each until nicely browned.

Use a pair of metal tongs to place the eggs on the wire rack to drain off any excess grease. (My eggs were getting a little brown before the sausage reached a temperature of 165° F, so I placed them in the oven for 5-6 minutes.)

Serve with mustard sauce; recipe follows.

Mustard Sauce

Ingredients:

1/2 C Duke’s Mayo

Juice of 1 lemon

3 T stone-ground mustard

1 tsp sugar

S & P, TT

Directions:

Combine all, serve.

Natalie Feltz is an assistant professor of Culinary Arts at Pierpont Community & Technical College. nfeltz@pierpont.edu