Scottish Eggs Supreme
- 1 lb. ground pork (if unavailable, use mild country-style sausage, casings removed)
- 3 Tbsp. fennel seed
- 1/4 tsp. crushed red pepper (optional)
- 1 1/4 tsp. white pepper
- 8 hard-boiled eggs, shells removed and chilled
- 3 beaten eggs
- Horseradish Mustard Sauce (recipe below)
- 1/4 tsp. cayenne (optional)
- 2 tsp. salt
- 3 Tbsp. fresh sage, chopped
- 2 c. bread crumbs
- 4 c. peanut/vegetable oil
- Mix together the ground pork, fennel seed, cayenne, red pepper, sage, salt and pepper. Divide into 8 equal balls. Form a small patty in your hand with the first ball. Place a hard-boiled egg in the center of the patty and mold the patty to form a thin layer around the entire egg. Repeat for the remaining eggs. Chill for a minimum of 20 minutes. Put the 3 beaten eggs in a bowl and the breadcrumbs in a separate bowl. Dip each chilled, sausage-coated egg into the breadcrumbs; coat thoroughly. Next, dip it into the eggs, then back into the breadcrumbs again. Repeat for the remaining eggs. Chill for a minimum of 15 minutes.
ground pork, fennel seed, red pepper, white pepper, eggs, eggs, horseradish, cayenne, salt, fresh sage, bread crumbs, peanutvegetable oil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=83545 (may not work)