Anyway... Jon loves Scotch Eggs and I've been telling him I'd try to make some for quite a while. So recently, I finally made good on my promise.
My Scotch Eggs are adapted from Shane's over at Culinary Alchemy. You can check out his recipe here.
Scotch Eggs w/Dijon Hollandaise
6 hard boiled eggs
Flour for dusting
1 lb ground sage/pork sausage
3/4 C breadcrumbs
1/4 C panko
1 tsp smoked paprika
1/4 tsp salt
1/2 tsp black pepper
Oil for deep frying
Carefully peel the shells from the hard-boiled eggs. They need to be dry for everything to hold together, so pat them dry with a towel and dust with flour; set aside.
Divide sausage into 6 equal parts.
Wrap each hard-boiled egg in ground sausage until it is completely covered. Be sure to seal it well.
Once the eggs are completely covered with meat, mix the breadcrumbs, panko, smoked paprika, salt and pepper in a shallow dish.
Roll eggs in the breadcrumb mixture.
Heat oil to 350F.
Deep fry the eggs a couple at a time, until golden brown. Be sure not to crowd the pan.
Drain on rack, on a baking sheet, in a 200F oven while frying the remaining eggs.
Slice eggs, arrange on a plate, drizzle with Dijon Hollandaise and enjoy!
Dijon Hollandaise
3 large egg yolks
1 TBLS water
3/4 C butter, melted
1/2 tsp salt
1/4 tsp sugar
1/2 TBLS lemon juice
pinch or more of cayenne pepper
In the top of a double boiler, whisk egg yolks, sugar, salt, cayenne, water and lemon juice together.
Fit onto bottom of double boiler, over barely simmering water and continue whisking until the mixture becomes smooth, creamy and thickens.
In a slow, steady, thin stream, whisk in melted butter and continue whisking until thick and creamy.
Whisk in 1 1/2 TB Dijon mustard.
Keep warm until ready to serve.
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Carefully peel the shells from the hard-boiled eggs.
They need to be dry for everything to hold together, so pat them dry with a towel and dust with flour; set aside.
Divide sausage into 6 equal parts.
Wrap each hard-boiled egg in ground sausage until it is completely covered.
It's easier if you make a flat patty to wrap around the egg.
Be sure to seal it well. Some of my little meat jackets popped open during frying.
Once the eggs are completely covered, mix the breadcrumbs, panko, smoked paprika, salt and pepper in a shallow dish.
Roll eggs in the breadcrumb mixture.
Heat oil to 350F.
Deep fry the eggs a couple at a time, until golden brown. Be sure not to crowd the pan.
Drain on rack, on a baking sheet, in a 200F oven while frying the remaining eggs.
See... some of my meat coats opened!
Be sure to really pinch them closed well.
Now for the Dijon Hollandaise!
Jon usually makes the Hollandaise, since sometimes he makes me Eggs Benedict for breakfast. (something else I've never made!) This was my first time and I was surprised that it was really pretty easy.
So, whisk egg yolks, sugar, salt, cayenne, water and lemon juice together in a double boiler over simmering water.
When it is creamy and thickened, in a constant, thin stream, whisk in melted butter.
Then when sauce has thickened, whisk in Dijon mustard. Keep warm until ready to serve.
Slice eggs, arrange on a plate, drizzle with Dijon Hollandaise and enjoy!
I actually licked the plate!!!
