Scottish Eggs Supreme
Scottish Eggs Supreme is an moderately easy dinner. Made with 1 lb. ground pork (if unavailable, use mild country-style sausage, casings removed), 3 tbsp. fennel seed, 1/4 tsp. crushed red pepper (optional), 1 1/4 tsp. white pepper and 8 hard-boiled eggs, shells removed and chilled, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Mix together the ground pork, fennel seed, cayenne, red pepper, sage, salt and pepper.
Divide into 8 equal balls.
Form a small patty in your hand with the first ball.
Place a hard-boiled egg in the center of the patty and mold the patty to form a thin layer around the entire egg.
Repeat for the remaining eggs.
Chill for a minimum of 20 minutes.
Put the 3 beaten eggs in a bowl and the breadcrumbs in a separate bowl.
Dip each chilled, sausage-coated egg into the breadcrumbs; coat thoroughly.
Next, dip it into the eggs, then back into the breadcrumbs again.
Repeat for the remaining eggs.
Chill for a minimum of 15 minutes.
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