Sausage and Eggs
Ready In: 24 mins
Serves: 8
Yields: 8 eggs
Ingredients
- 8 hard-cooked eggs, peeled, at room temperature
- 1⁄4 cup flour
- 1 1⁄2 lbs bulk pork sausage
- 1 cup dry breadcrumbs
- 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon salt
- 2 eggs, beaten
- 6 -8 cups peanut oil, for deep-frying
Directions
- Coat each hard-cooked egg with flour. Divide the sausage into 8 equal parts.
- Make a patty out of each bit of sausage, and use it to coat each egg completely.
- Mix the bread crumbs, sage, and salt. Dip the sausage coated eggs into the beaten eggs; roll in bread crumb mixture.
- Heat the oil to 375* for deep-frying. Deep-fry the eggs, 4 at a time, 7 minutes minimum. Drain. Serve hot or cold.
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