This is such a simple and delicious recipe! It's traditional pub fare that makes a great casual take along for picnics, and lunch-boxes, but also dresses up for an elegant Sunday brunch with the addition of a super easy Creamy Dijon Hollandaise Sauce.
SCOTCH EGGS
You will need the following ingredients:
3 pounds breakfast sausage (the bulk kind)
3 cups fine dry breadcrumbs - seasoned as you like
Optional: Creamy Dijon Hollandaise Sauce (recipe below)
Hard boil, cool, and peel the eggs. Divide sausage into 12 equal portions. Wrap one portion of sausage around each egg, being careful to get complete and even coverage. Roll sausage covered eggs in bread crumbs and place on a low-sided baking sheet. Bake at 400 degrees for 35-40 minutes or until sausage is no longer pink.
Cool baked eggs slightly, then cut in half lengthwise and serve with Creamy Dijon Hollandaise Sauce. Or, if you prefer, leave whole and place in the refrigerator to use for quick meals on the go, or to snack on pub-style with a glass of your favorite microbrew. Also great quartered and served as appetizers!
Creamy Dijon Hollandaise Sauce
3 RAINBOW EGG FARM egg yolks
2 Tablespoon lemon juice
1/4 teaspoon salt
Dash cayenne pepper
1/2 cup butter
1 Tablespoon Dijon mustard
Combine egg yolks, salt, lemon juice, and cayenne in blender, cover and blend for about 5 seconds. Melt butter in microwave for about a minute until completely liquid. With blender running, pour a slow and steady stream of the hot butter into egg yolk mixture. You should see it start to thicken almost immediately. Once butter is incorporated, about 30 seconds, scrape hollandaise sauce into a small bowl and stir in Dijon. Serve warm.