Scotch Eggs

My first attempt at scotch eggs turned out so well I was asked how I accomplished this great dish. Although there are many recipes out there to follow I mixed and matched to achieve my dietary needs.
First I made soft boiled eggs. I put 6 eggs in cold water in a pan and brought them to just before a boil over high heat. At this point I turned off the heat and covered the pan with the lid and let them set for 15 minutes (I usually do 20 but wanted them soft because I had to bake them later). When the timer rang I poured off the water and added cold water. I used 4 different methods of peeling with limited success on each. The Hubs even helped. I then cooled the eggs overnight in the refrigerator. You don’t have to do this step but I knew it was going to take long enough to make these therefore I opted to break it down into do-ahead and do when time to bake.
Using Jimmy Dean sausage (any flavored sausage would work and next time I am going try the Hot variety) I rolled out a portion a little bigger than the section lines on the casing onto waxed paper (parchment paper or freezer paper would work too; whatever helps you to be able to wrap the egg), placed the egg in the center and wrapped the sausage around it. Then the encased egg was rolled in bread crumbs (nut crumbs in my case as I have a reaction to grain), dipped in beaten raw egg and dredged in crumbs again.
Place these gems on a baking tray and bake in a preheated oven at 375° for 25 minutes. Cool slightly before serving or serve piping hot. Either way, they are delicious and worth the effort.
6 soft boiled eggs, peeled
3 cups bread crumbs (can substitute for allergies any crumb)
1 raw egg, beaten
1 pound flavored sausage (I didn’t use the entire pound)
Portion Six, 2 oz patties of sausage (more or less depending on size of egg and how thick you want the coating) and roll each on waxed paper. Place 1 egg on a patty and wrap sausage around the egg until completely encased. Do the same with the remaining eggs and patties. Roll each egg in bread crumbs , dredge in the beaten egg, and roll in bread crumbs once more. Place each encased egg on a baking sheet about 2 inches apart and cook in a preheated 375° F oven for 25 minutes. Cool slightly or serve piping hot. Enjoy!

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