Scotch Eggs

A little over a year ago they were fluffy little chicks peeping quietly in a pet kennel in a corner, throwing straw all over the floor and providing hours of viewing pleasure for our cats.

Fast forward a year, and they’re still throwing straw around, but it’s outdoors now, and the cat watches from afar. Very far, since they are now bigger than he is and have left him with no doubt as to who is boss of the backyard.

We have three varieties of hens: a Red Star, a Black Star and two Easter Eggers. The Red Star is named Amy, and she is truly an egg laying star. She continued to lay all winter, contrary to everything we’d read. The other three took a few months off, but not as long as we expected, even without supplementary lighting.With our busy schedules this time of year, we aren’t cooking as much as usual, and even with weekly dinners involving eggs of some description, as well as occasional cakes, waffles or crepes, it’s just not enough. Which is where Scotch Eggs come in. Not only are we able to make use of a lot of eggs all at once, they are perfect for those weekday breakfasts we never have time for, taking on hikes or packing in lunch boxes. Plus, we really like them.

Scotch Eggs

12 hard boiled eggs

3/4 pound of your favorite sausage meat

1 egg, beaten

1 c breadcrumbs

Oil for frying (if not baking)

Divide the sausage into 12 equal portions. Flatten each piece between into a disc about 3-4 inches in diameter. It’s easier if you do this between sheets of waxed paper or plastic wrap to keep the meat from sticking to your hands.

Wrap a disc of sausage around each egg, taking care to completely cover the egg. Roll the covered egg in the beaten egg, then in the breadcrumbs.

Fry in a deep fryer or bake in a 375 degree oven for 40 minutes, or until sausage is completely cooked.