BAKED SCOTCH EGGS WITH DIJON SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound bulk pork sausage
  • 6 hard cooked eggs
  • 1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon prepared mustard
  • Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt and pepper to taste
  • 1 teaspoon chopped parsley
  • 1 to 1 1/4 cups half-and-half
  • 1 tablespoon Dijon mustard

Directions

  • On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture.
  • Roll in bread crumbs again;place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
  • Serves 6.
  • Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.

Notes

Categories: Main Dish 

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