The Stonewall Jackson Inn Bed & Breakfast

Scotch Eggs: Breakfast-Brunch

Servings: 0

Ingredients:

• 

  1 pound bulk pork sausage

• 

  1 tablespoon fresh parsley, chopped

• 

  1 tablespoon grated onion

• 

  1/4 teaspoon ground cinnamon

• 

  1/8 teaspoon ground nutmeg

• 

  4 hard-cooked eggs, shelled

• 

  1/2 cup fine, dry breadcrumb

Step 1:

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties.

Step 2:

Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.