In a hurry Scotch Eggs, more like Splotch Eggs

DSC02576 Lately I have been doing lots of in-a-hurry cooking. Peeling here. Mashing there. Slicing here. Chopping there. I do my best to catch and use small bits of time to get things done so that all of dinner makes it on the table. Then there are those times when I have to cut corners. Wait, that’s most of the time. I am the master of cutting corners. Here is the result of one of those days where I think I have time to make Scotch Eggs and then realize I don’t. So forget hard boiling the eggs, it’s scramble, dump, and mix for this meal. Eat and off we go. Breathe.

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Here’s what real deal Scotch Eggs look like served along with a portion of chips all wrapped up in the newsies. Delicious. But battered and deep-fried is a hefty meal to swallow. I ate these at the Scottish Games last summer and was full (and sick) for hours!

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Here’s my health’d up non-battered and baked version that I shared at my Farmer’s Market Cooking Classes served alongside Hot Fruit Salad using fresh summer fruits from the local farmers. Those little farmer eggs and fresh un-cured breakfast pork sausage made the dish even better.

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My secret to good homemade breakfast sausage is Bell’s Seasoning. It’s mostly seen in Thanksgiving Stuffing Recipes, but I found it to make the most perfectly spiced sausage.  You will find this on a lower shelf, under the jars of spices in your grocer’s spice isle.

Team BRK liked these Splotch Eggs dipped in Organic Maple Syrup, but I liked mine with a fresh spicy salsa. Your choice.

In a hurry Scotch Eggs, more like Splotch Eggs
Author: 
Recipe type: Breakfast, Brunch, Snack, post-workout meal
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Some of my best creations come from living in survival mode.
Ingredients
  • 1 pound organic ground pork
  • 1½ tsp. Bell's Seasoning
  • 1 tsp. Kosher Salt
  • few pinches black pepper
  • few pinches cayenne pepper
  • 4 eggs, scrambled*
  • Salsa or maple syrup for dipping
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix the first 5 ingredients until well blended then mix in the eggs. It will be loose at first, but keep working, it will come together.
  3. Roll pork into 8 even balls, about ⅓ cup each.
  4. Place on a foil lined baking sheet with sides.
  5. Bake for 20 minutes or until no longer pink in the center.
  6. Serve with salsa or maple syrup for dipping.
Notes
*For the scrambled eggs, I did not season them, but did scramble them in about 2 tsp olive oil. Do them the way you like but be sure to cook them until they are dry.

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Well, are you?  Pack these eggs and no body gets hungry.

Another Way BRK is Keepin’ it Glassy

4 Comments

  1. Posted April 25, 2013 at 6:18 AM | Permalink

    Oh my word – you are the most creative person I know – with recipes and all other aspects. “Are you packing EAT” – Made my day! I’m going to go” BRK more -gag less” now!!!

    • Robin Sue
      Posted April 25, 2013 at 9:19 AM | Permalink

      Rindy you just made my day! No, I take that back, my entire week! Thanks for being such a great cheerleader!

  2. Posted April 25, 2013 at 5:16 PM | Permalink

    You already know I agree with Rindy – so creative! Love it!

  3. Posted April 28, 2013 at 4:51 PM | Permalink

    i’ve never eaten, made, or even seen scotch eggs in person, but they sound great, even your shortcut version!

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