SCOTCH EGGS
A delicious and easy Christmas Eve recipe for your family.
Provided by Chasity LeGrand
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
- Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g
SCOTCH EGGS
A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.
Nutrition Facts : Calories 283 calories, Fat 20g fat (7g saturated fat), Cholesterol 275mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
SCOTCH EGGS
Steps:
- Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
- Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
- Preheat oven to 375 degrees F.
- Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
- Blend ingredients together and refrigerate until ready to use.
SCOTCH EGGS WITH FRESH HERBS
Provided by Lindsay McDougal
Categories Egg Pork Fry Cocktail Party Sausage Chive Parsley Bon Appétit California
Yield Makes 6
Number Of Ingredients 9
Steps:
- Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)
- Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.
SCOTCH EGGS FROM BOB EVANS®
Chopped asparagus mixed with the sausage is a fresh twist on this classic recipe for sausage-wrapped hard-cooked eggs rolled in crumbs and baked.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 F. Mix sausage and asparagus until well blended. Divide into 8 portions. Flatten each piece in your palm and wrap around one egg to cover. Dip into beaten egg, then roll in cornflakes. Repeat for remaining eggs. Bake eggs on a rack set on a baking sheet for 25 to 30 minutes or until sausage is cooked through.
Nutrition Facts : Calories 201 calories, Carbohydrate 7.1 g, Cholesterol 273.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 4.5 g, Sodium 395.8 mg, Sugar 1.5 g
SCOTCH EGGS FROM BOB EVANS®
Chopped asparagus mixed with the sausage is a fresh twist on this classic recipe for sausage-wrapped hard-cooked eggs rolled in crumbs and baked.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 F. Mix sausage and asparagus until well blended. Divide into 8 portions. Flatten each piece in your palm and wrap around one egg to cover. Dip into beaten egg, then roll in cornflakes. Repeat for remaining eggs. Bake eggs on a rack set on a baking sheet for 25 to 30 minutes or until sausage is cooked through.
Nutrition Facts : Calories 201 calories, Carbohydrate 7.1 g, Cholesterol 273.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 4.5 g, Sodium 395.8 mg, Sugar 1.5 g
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