Scotch Egg Wedges

Prep Time: 30 mins.
Cook Time: 10 mins.
Yield: 6

Recipe by: Mary L.

Scotch Eggs were a standard breakfast in my Scotch-Irish family. They were hearty and filling before we headed off to school or the farm. I don't always have time to make them for breakfast, but everyone loves them as an appetizer at parties. I like that I can prepare them ahead (you can even freeze them after frying and warm them up in the oven). With Eggland's Best eggs, I know that every egg will give me perfect golden centers and fresh from the farm taste.

Make This Recipe

Ingredients

6 Eggland's Best Hard-Cooked Peeled Eggs

1 Eggland's Best egg, large, lightly beaten

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup herb-seasoned stuffing mix, divided

1 pound hot sausage

1/2 teaspoon grated lemon zest

1 tablespoon finely minced yellow onion

1/8 teaspoon grated nutmeg

1/2 cup vegetable oil

1/2 cup spicy brown mustard for dipping

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Preparation

Sprinkle Eggland’s Best eggs with salt and pepper.
Finely crush the stuffing mix. Set 1/2 cup aside.
In a food processor, combine 1/2 cup stuffing mix, sausage, lemon zest, onion and nutmeg and blend to create a paste.
Mold the paste about 1/4-inch thick around each Eggland’s Best egg, covering completely.
Dip the sausage-covered egg first in the beaten EB egg and then roll in remaining herb stuffing crumbs.
Place in refrigerator to chill for at least 10 minutes (Eggs can be kept for up to 24 hours in refrigerator, if covered).
Place vegetable oil in a deep skillet (cast iron is best) and heat to 375-degrees.
Fry eggs for around 5 minutes, turning to brown all sides.
Drain on paper towels.
To serve, cut slightly cooled eggs into quarters and serve with spicy mustard for dipping.

Nutrition

Information per Serving
Serving Size	6
Calories	430
Fat	29.1g
Saturated Fat	8.5g
Cholesterol	264mg
Sodium	2404mg
Carbohydrates	6.7g
Dietary Fiber	0.4g
Protein	19.7g