As you may have learned on a few of our travel articles the husband and I love traditional Irish and Scottish food. I’m Irish and he’s a mixture of both. I have been wanting to try Scotch Eggs for a looooong time. When I picked up the October 2013 issue of Food Network magazine at Kroger I about fell out of my chair when I realized one of my favorite chefs, Robert Irvine, had a recipe in there for Scotch Eggs. As I read the recipe over I looked at husband with a sad face. Since I am too lazy to type it all out, lucky me, it’s also on the website. I skipped the mustard sauce.
“White flour!” I screamed.
“Why does everyone have to use white flour?”
I knew I had to figure out a way to make my own Scotch Eggs.
And, I did.
Only, mine look more like meatballs. Scotch Balls didn’t seem too appropriate for a title….(admit it, you are laughing). I’m still trying to figure out how to get my sausage to stick to a hard-boiled egg. I am not sure if it’s because I used lean sausage or if I should have left out the egg in the sausage mixture, or maybe I should have added a few bread crumbs for some stick factor. All I know is that these Scotch Eggs (or Balls) were giving me a headache.
Thankfully they tasted a lot better than they looked. I shared them with the guys working on our barn and they really enjoyed them. Husband thought they were great and didn’t care that they were healthy and odd-shaped. He posted a photo on his Facebook and his friend said they looked like a brillo pad.
My feelings were hurt. I didn’t think they looked THAT bad. Ugh. (sad face)
So here is my “Healthier Scotch Eggs” and I am using Mac-n-Mo’s Morselicious Mix instead of white flour. You may remember the Mac-n-Mo’s mix from “Morselicious Carob Chip Cookies” and “Pumpkin Cinnamon Rolls.”
They are clean. Fresh lean sausage. Unsweetened almond milk instead of cows. Brown rice crumbs instead of bread. Mo mix instead of white flour. You can use olive oil instead of hazelnut, I like to switch between the two.
I am proud of them since this was my first time and that’s all that matters, right?
What is something you made that you were so proud of and someone made fun of?
- Preheat oven to 350.
- In a pan bring 6 eggs and 1 tbsp vinegar to a boil. As soon as the water starts to boil, cover pan and remove from heat. Set aside for 4 minutes.
- While you are waiting, start mixing your meat.
- In a separate bowl mix the pound of reduced fat sausage with parsley, chives, rosemary, oregano and 1 egg. Mix well. Put to the side.
- When the 4 minutes are up, dump out the water and fill pan with coldest water possible. This will stop the eggs from cooking. Leave in cold water for 2 minutes.
- While you are waiting in one bowl add one cup Mo Mix.
- In another bowl add 2 cups brown rice crumbs, salt, and pepper.
- In a third bowl add 1 cup almond milk and 1 egg, beat together.
- Drain water from eggs and peel.
- Add hazelnut oil to frying pan and turn to medium heat.
- Take 1 boiled egg and wrap sausage around the egg until well covered.
- Take the sausage covered egg and roll in the Mo Mix, shake to remove excess and move on to the almond milk and egg.
- Once dipped in almond milk and egg coat in the brown rice crumbs. Shake to remove any excess and drop into hot hazelnut oiled pan.
- Repeat this process for remaining eggs.
- Cook until golden brown. A few minutes all the way around the egg.
- Once golden, place on a nonstick baking sheet and transfer to the oven 10-12 minutes until the sausage meat is completely cooked.