I was at a brunch the other day at a friend’s house (B.C. – Before COVID) and there was all kinds of wonderful food, but one item definitely topped all others on the menu. Now this is only my opinion but it is substantiated by the fact that they were the first item to run out and a buzz could be heard about the crowd. I was one of the last people through the buffet and there were only two eggs left so I grabbed one not really knowing what it was. I sat down to eat and took a bite then immediately ran back to the buffet to see if the other one was still there. It was not. I did the next best thing, which was to hunt down the cook and demand the recipe. I was delighted to learn how easy. I made a few tweaks and made it the next day to use as a handy breakfast. Pun intended here. I often eat my breakfast on the go, so it is nice to have a hearty protein that can be eaten by hand. Many of you have also asked me for easily portable protein ideas for snacks, so voila! I ate these cold and hot; both were delicious!
4 hard boiled eggs (Eggless Option: Use boiled baby potatoes! This takes a little more planning as it works best if they’ve been boiled then chilled. Make sure you dry them before wrapping the sausage around.)
1 lb. breakfast sausage (buy the bulk stuf or make your own healthier version with ground turkey and seasonings)
Preheat oven to 400 degrees. Divide sausage into 4 equal portions and create patties. Remove shells from hard boiled eggs. Wrap each egg in a sausage patty and press it around the egg evenly so there is no egg showing. Place the sausage covered eggs onto a baking sheet and bake for 30 minutes. Remove from oven, slice and serve!
1-2 Scotch Eggs