SCOTCH EGGS

COVERING——- 1 lb Sausage meat 1 T Mustard 1/2 C Rolled oats 1/4 t Black pepper ——-COATING——- 1 C Bread crumbs 2 Eggs, beaten Preheat oven to 400 degrees F. MAKE THE COVERING: Mix all ingredients thoroughly and divide into six portions. Cover the eggs: uniformly cover each hard boiled egg with its portion of the sausage mixture. BREAD THE COVERED EGGS: Roll each egg in bread crumbs, then into beaten egg, and once again in bread crumbs. Set eggs on a cookie sheet and bake for 15 minutes. Turn them over and bake another 15 minutes. Serve sliced in half. NOTES: * Hard-boiled eggs in a sausage/oatmeal crust — Scotch eggs are great as appetizers, lunches or dinner! I took this recipe from my Mom’s collection, but I’m not sure where she got it. * Scotch eggs are delicious either hot or cold. : Difficulty: moderate. : Time: 30 minutes preparation after eggs are hard-boiled. : Precision: approximate measurement OK. : Violet R. Syrotiuk : University of Waterloo, Waterloo, Ontario, Canada : vrsyrotiuk@watdragon.waterloo.edu : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008