Make this, minus the Greek yogurt, top with fried eggs with runny yolks, and enjoy for a hearty brunch.
Being that it was just St. Patty’s Day, is it wrong to write about Scotch Eggs? Yes? Then I don’t wanna be right. This dish is fairly straight forward, but requires just a bit of time, patience, and a gentle touch.
Start by making the eggs, which should be cooked just shy of hard-boiled (in a pot, cover eggs with cold water and bring to a boil. Turn the heat off, cover the pot, and cook for 9 minutes. Remove the eggs, run under cold water, peel). Sprinkle the eggs withS & P and encase each egg in bulk sausage (also seasoned gently with S & P).
Roll the balls (hehe) in flour, then beaten eggs, and finally breadcrumbs (seasoned however you like). Fry in canola oil, using one ball (hehe) as a tester, making sure the sausage is cooked through. Drain on a paper towel and sprinkle a bit more salt right when they come out of the oil.
Scotch eggs can be dipped in mustard and served with little more than a simple, fresh salad.
My friend and classmate, Amanda, was recently helping me come up with brunch ideas. She introduced me to brown butter fried eggs.
This is my rendition:
In a pan, melt butter over medium-high heat and cook until it starts to brown. Maintaining the same heat, add finely chopped shallots to the butter and cook until they turn golden brown. Crack eggs into the pan and cook until the whites have set and the yolks are still runny. (I find it best to fry the eggs for a minute or two so that the edges become crispy, then place a cover over the pan, which traps air and steams the whites.) Sprinkle S & P and parsley over the top and eat, guiltily, in your underwear.