Baked Scotch Eggs

This is another finger food I served at the single malt tasting.  A very big hit.  I have combined a few recipes I found on the web. Baking them seemed a better option to frying and did allow a lot of the rendered fat to drain off.  Never knew Scots were known for loving anything/everything fried including fried Mars Bars!  Between this and the penchant for pasta from the Italian side, I never stood a chance! 

I only had jumbo eggs which I served cut in half.  A good sized portion, but the sausage did shrink and leave some naked spots, I placed the eggs so that this was not noticable.  I served with both sweet and savory condiments; horseradish mustard and haggis chutney.  Both were a success and all palates satisfied.  Next time I want to try the tip from Jamie Oliver http://www.jamieoliver.com/recipes/eggs-recipes/proper-scotch-eggs-with-lovely-scottish-cheese-and-pickle/#MGaaYxWDK32IvjiV.97 boil the eggs for less time so that the yolks are more creamy than hard.  Peeling seems like it will require great care, but I think worth the effort. And I will use smaller eggs.

Ingredients:

• 1 lb Breakfast sausage meat for each 4 eggs.
• 4 small or medium eggs, hard boiled
• flour
• 1 large egg
• 2 cups fine dry breadcrumbs

Directions

1. Hard boil the eggs.
2. Peel them, dip them in water and coat them in flour.
3. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
4. Beat the remaining egg.
5. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
6. Chill for one hour.
7. Place eggs on broiling rack, not touching.
8. Bake until golden brown on a cookie sheet at 400°F; about 20 minutes, turn and bake another 20 until golden brown.