Waffles figure heavily in my meal plans. I love em, can whip up a batch fairly quickly and they can be a great dinner too. Hubbers is a purist so he prefers the plain old waffle (he doesn’t like butter with crab or put dressing on salad…) Me, well I can’t look at a recipe or meal without my brain tick ticking on ways I can make it yummier or different or healthier. In this case I had an abundance of apples and a hankering for cinnamon. Continue Reading »
This was an experiment based on the fact I did nothing Eastery food wise but knew that lots of people would have left over boiled eggs. I have never tried a scotch egg but have been fascinated (really??) by them for way too long and finally decided to try my hand at making them. Typically they are made with pork sausage and deep fried. Since I like to eat lighter fare but love the idea I thought chicken sausage would work perfectly.
They were super yummy and my son loved them. I see them being a great brunch item or as part of a lunch. I’ve seen scotch eggs on menus as part of a ploughman’s lunch, which are generally meats, cheeses, pickles, bread and a bit of salad. I think lunch guests would be impressed with a spread like that and honestly they aren’t much work.
7 Free Range Eggs
1 package (400g) of ground chicken thighs or ground turkey
2 tsp salt
1/2 tsp ground sage
or 3/4 tsp poultry seasoning to replace sage to thyme
1 tbsp brown butter
1 cup panko breadcrumbs
1/2 tsp paprika
Preheat the oven to 350F
In a large saucepan cover six of the eggs with about an inch of water. Bring the water to a rolling boil, reduce the heat to low and cover with a lid. Cook for six minutes and then place the eggs into cold water.
In a mixing bowl combine the ground chicken with 1 tsp salt, and the spices. In a small sauce pan over medium low heat melt the butter and allow it to become brown without it burning. Add the browned butter and mix in to the ground chicken mixture.
In a shallow bowl combine the panko, paprika and 1 tsp of salt. Prepare a breading station with three bowls. The first has your sausage mixture, second the last egg beaten, and the third is the panko mixture. Also have a sheet pan ready for your finished eggs. I lined mine with parchment paper but they aren’t messy.
Remove all the shells from the eggs and one at a time cover in a thin layer of the sausage. Place it next in the egg bath and roll it around. Then move the eggy egg to the panko and roll the egg around gently to form a crust. Place on the baking sheet and move on to the next egg.
Once all your eggs are ready place in the oven and cook for 20-25 minutes making sure the sausage is thoroughly cooked.