Hot Scotch Eggs

A small twist on the traditionally deep fried wonder that a crafty foodie in London created that is still a picnic staple and mighty comforting hot or cold. Traditionally served cold, not bad with a side of light ranch to dip in either. Baked to eliminate some of the unnecessary fat from deep frying, this British treat as simple and delicious. What more could you want?

• Ready In: 55 mins
• Serves: 8
• Yields: 4 Scotch Eggs

Ingredients

• 1  lb hot sausage (bulk, not links)
• 1  lb ground turkey
• 1  teaspoon ground cloves
• 1  tablespoon sage (dried, crushed)
• 2  teaspoons thyme
• 3⁄4 cup  breadcrumbs
• 1⁄2 egg (beaten, to coat prior to bread crumbs)
• 4  eggs (hard boiled)

Directions

1. Mix mince and spices together by hand.
2. Encase one shelled hard boiled egg in mince mixture. (I've had questions about the amount of meat -- you are aiming for bigger than a baseball and smaller than a softball in total size).
3. Dip uncooked Scotch Eggs in beaten egg then gently roll in bread crumbs until coated.
4. Refrigerate for 45-90 minutes.
5. Bake for 45-60 minutes in a 400 degree oven, until bread crumbs are browned (the fat expressed by the mince alone is partially absorbed by the breadcrumbs, allowing for a beautiful browning and flavor). Allow to rest five minutes if serving hot, can also be served traditionally cold.