I suppose I could have featured a fancy-dancy Easter basket, or a unique way of decorating an egg. Perhaps a new attempt at making my own Peeps.
But, it’s still white with snow up here in the hinterlands and the Easter Bunny is likely to get mired in snow drifts.
Time to break out the Fry-Daddy.
Son, Michael, has long attached himself to our Scotch heritage.
On occasion, he wears the family plaid, he often falls into a scottish brogue and will forever sport a celtic tattoo (excuse the fuzzy picture. Mike obliged me by putting on the kilt and taking a picture late at night….a good lad, that Mike.
I searched high and low for recipes to support my wee bairn’s Scottish quest. Yes, I did look into haggis, but stopped short when I couldn’t find any sheep stomach (this was before google search). Nothing says Easter like a basket of Haggis…..
In case you are interested, there are now several sources for sheep’s stomach:
About 15 years ago, I did finally find a recipe for Scotch Eggs that I have adapted into what is now a Featured Family Favorite (this title is reserved for recipes that might normally be entitled “Are we having that again?”)
Because it is Easter time, I decided to bow to pressure and serve my scotch eggs in a lovely hash brown basket. The perfect way to showcase this deep-fried, sausage covered ball of cholesterol.
Other than the Fry-Daddy (or high rimmed sauce pan that will hold about 3 inches of oil), the ingredients are rather simple and easily obtained. No sheeps stomach needed.
- 6 eggs
- 1/2 pound sausage meat
- 1/2 onion
- 1 tsp sage
- salt and pepper to taste
- 1 egg (separated )
- 3/4 cup bread crumbs (for gluten free, you can use fine corn flakes)
- Peanut oil (enough to cover the eggs in a pan with high sides
- Boil eggs for 10 minutes, cool quickly and peel. Set aside.
- Finely mince the onion.
- Mix the sausage, onion, salt and beaten egg yolk until thoroughly blended together.
- See how small the onions are? You want them small so they don't stick out of the pork mix.
- Divide mixture into 6 portions (each portion should be about the size of a small egg).
- Wrap each portion around a hard-boiled egg, covering it completely.
- If you find it difficult to wrap the egg in sausage, cover the palms of your hands with the crumbs and you will find that it is easier to pat the sausage into place. In that case, you don't need the egg wash)
- Spread each sausage-covered egg with slightly beaten egg white (you can just dip into the egg white wash with your hands).
- Coat egg with corn flake or bread crumbs (I roll the egg in the crumbs until it is completely covered) .
- It's a good idea to get all the eggs covered in crumbs and lined up before you begin frying.
- Fry eggs in deep hot oil until golden brown. It is best to do only two or three eggs at a time.
- Drain eggs on paper towel.
- To serve, slice in half and serve with tabasco.
- If you wish to make a hash brown nest, just press hash browns against the sides of a well greased oven-proof bowl. Put in 400 degree oven for 25 minutes or until golden brown (I found that the edges browned much faster then the inside, so put foil over browned edges and continued to bake. When cool, carefully pry from bowl and then fill with fluffy hash browns and sliced scotch egg.
You can make these ahead of time and warm them in the microwave. (It can be rather off-putting to the health conscious to have a Fry Baby bubbling away in the kitchen).