Egg Recipe #14

Baked Scotch Eggs

Ingredients:

1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned or cornflakes crushed
1 egg
1 tablespoon water
1 teaspoon prepared mustard
Sauce:
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard
Preparation:

On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
Serves 6.
Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.

I have never heard of these before and I thought I have been one who has tried a lot of different dishes. These eggs are good and I read that they are good as a snack or picnic food.