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BAKED SCOTCH EGGS WITH DIJON SAUCE
Baked Scotch Eggs with Dijon sauce
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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.
RECIPE REVIEWS
Hmmm Scotch Eggs use to have them at this little place in Beverly Hills CA many years ago and can't wait to try this recipe.
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