Sunday, January 16, 2011

Scotch eggs for breakfast


Scotch eggs for breakfast, originally uploaded by lazysundae.

It's been a while.
New job, very busy.

I first had Scotch eggs at The Breslin. It's a British dish, here's my rendition:

1. Add egg to hot water and bring to a boil. After about 2 mins, turn heat off and leave eggs in the hot water.
2. Meanwhile take spicy Italian sausage out of its casing and set it aside.
3. Prep your dredge baths: egg, scrambled; panko bread crumbs; flour.
4. After 5 minutes in the hot water, take the eggs out and run them under cold water. Peel them.
5. With both hands, flatten out the insides of the sausage and wrap them around the eggs, making sure all sides are covered.
6. Heat oil in a deep saucepan, about 1" deep.
7. Dredge the egg-sausage in flour, then the scrambled egg, then panko breadcrumbs.
8. Fry in the oil, turning so that all sides are cooked, about 2-3 mins on each side.
9. Drain on paper towels.
10. I served mine with a salad of arugula, pickled zucchini and ricotta salata - something acidic and slightly spicy-bitter to cut the fat of the sausage.

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