The Scotch Egg

 

 The Scotch Egg is a traidtional British recipe that is often found in European picnic baskets and in your local English pub.  I had a Scotch Egg for the first time last week.  My husband and I were in the great city of Grand Rapids, Michigan sampling craft beer and locally sourced  artisan food, at the Grand Rapids Brewing Company.

 "GRBC is proud to be the Midwest's first USDA-certified organic brewery. Chef Adam Watts has created a menu that is sourced mostly from West Michigan's bountiful agri-business, and features both house-made and Sobie sausages."

I had no  idea what to expect, having never tried a Scotch Egg.  We had viewed it on the menu on previous visits,  but had skipped over it, choosing  instead items like Kale Popcorn and the daily selections on the Butchers Board. The menu described it as " hard boiled egg, pork sausage, saltine cracker, hop mustard." I imagined the egg with those items on the side...like accoutrements to the egg. 

The plate came out with a gorgeous hard boiled egg surrounded in sausage and pan fried to a golden brown crunch.  It had a hop mustard on the side for dipping and it was fabulous. The saltine flavor really added to the sausage and egg components.    I knew instantly I would have to create these for my next party.

Ingredients

Often, the best way to get quality sausage meat is to buy some really lovely sausages, slit them open, then squeeze out the meat. ~ Jamie oliver

8 Eggs
Flour
4 Beaten  eggs
4 Cups of crushed saltines for breading
1 lb. of bulk seasoned pork sausage or Italian Sausage links, split open
Herbs De Provence or other herbs of choice 
Mustard divided: add a touch to the sausage and more  for dipping
Oil for frying
Chopped fresh parsley for garnish
Paprika for sprinkling

 Directions

• Put eggs into a pan of cold water and bring to the boil. 
• Boil for 3 to 4 minutes, then transfer to a bowl of cold water. 
• Once cooled, carefully peel them.
• Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

 Have 3 plates ready - one with flour, one with the beaten eggs and a third with the breadcrumbs.

• To make the Scotch eggs, start by flouring your hands.
• In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. 
• Roll a peeled egg in flour, then pop it in the middle of the pattie. 
• Gently shape the meat evenly around the egg, molding it with your hands.

• Roll the meat-wrapped egg in the flour, shake of any excess, then dip into the beaten egg, followed by the breadcrumbs. 
• Roll in the egg and breadcrumbs again for a really good coating.

1. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. 
2. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. 
3. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
   Cool the eggs slightly, slicing the egg in half the long way.  
4. Sprinkle with chopped parsley and paprika.
5. Must be served with a nice mustard  like Grey Poupon. 

Fresh Greens with Bacon & Egg

This is a spectacular way to wow your guests.  A traditional french salad that combines fresh greens, bacon and eggs.  Goes great with a nice roasted chop or your favorite soup. 

 Ingredients

• Splash of white wine vinegar
• 2 eggs
• About 4 ounces trimmed frisee
• 4 slices bacon, cut into small pieces
• About 3 tablespoons red wine or balsamic vinegar
• 1 to 2 tablespoons olive oil
• Fresh ground sea salt and freshly ground pepper
• Homemade croutons (see below)

Directions 

Poaching the Egg

1. Bring a shallow pan of water to a boil. 
2. Add the white wine vinegar. 
3. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. 
4. Break in the eggs, one at a time. 
5. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes.
6.  Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). 
7. Turn off the water, and cover to keep warm for reheating the eggs.

For the salad

1. Wash the frisee and spin dry. 
2. Fry the bacon in a saute pan  about 5 minutes. 
3. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. 
4. Add enough oil to make a dressing.
5. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt.
6. Divide among 2 plates and season with salt and pepper.
7. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. 
8. Season, and serve.

Crouton Directions

Take a 3 inch portion of a fresh baguette, slice into cubes, toss with olive oil, garlic powder and favorite dried herbs like Herbs De Provence.