SCOTCH EGGS
Makes 1 dozen
Hard-cooked eggs in a crispy coat of herbed sausage could be either a garnish on a Bloody Mary or a snack to serve alongside the drink. They’re a hearty addition to the repertoire of foods that go so well with the flavor profile of the drink.
EGGS:
8 large eggs, chilled, divided
1 pound bulk pork breakfast sausage
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh sage leaves
1½ teaspoons fresh thyme leaves
Cayenne pepper, as needed
2 tablespoons Dijon mustard
½ cup all-purpose flour
Salt and freshly ground black pepper
1½ cups plain dry breadcrumbs
Vegetable oil for frying
SAUCE:
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Bring a large saucepan of water to a boil over high heat. Gently add 6 cold eggs, cover the pan, and bring the water back to a boil. Reduce the heat to low and simmer the eggs, uncovered, for 11 minutes. Plunge the hot eggs into a large mixing bowl of ice water, and let them cool in the water until chilled. Crack the shells all over against the sides of the mixing bowl, and then begin to peel them starting with the large end.
Combine the sausage, parsley, chives, sage, and thyme in a mixing bowl. Season with cayenne, and mix well with your hands. Beat the remaining 2 eggs with the mustard in a shallow bowl. Place the flour in a shallow bowl, and season with salt and black pepper. Place the breadcrumbs in another shallow bowl.
Dust the peeled eggs with the flour, then, using wet hands, pat one sixth of the sausage mixture around each egg. Dip the coated eggs into the egg mixture, and then roll them in the breadcrumbs, pressing gently to get crumbs to adhere. Refrigerate the eggs for at least 30 minutes to allow the coating to adhere.
While the eggs chill, prepare the sauce. Combine the mayonnaise, mustard, chives, and parsley in a mixing bowl. Season with black pepper, and whisk well. Chill until ready to serve.
Heat 3 inches of oil in a deep-sided saucepan to 350ºF. Add 3 eggs to the hot oil, and fry them, gently turning them occasionally with a slotted spoon, for 6 to 8 minutes, or until the eggs are dark brown and the sausage is cooked through. Remove the eggs from the pan with a slotted spoon, and drain well on paper towels. Repeat with the remaining eggs. When cool enough to handle, cut the eggs in half lengthwise. Serve hot, at room temperature, or chilled.
Note: The eggs can be prepared for frying up to 1 day in advance and refrigerated, tightly covered. If serving them cold, they can be fully cooked up to 2 days in advance, and refrigerated, tightly covered. If serving them hot, they can be fried up to 3 hours in advance and kept at room temperature. Reheat them in a 325ºF oven for 5 minutes.
Variation: Substitute sweet or hot bulk Italian sausage for the breakfast sausage, and substitute 2 teaspoons Italian seasoning for the sage and thyme.