Scotch Eggs

Ingredients

• 6 large eggs
• 1/2 pound ground pork sausage
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• 2 cups breadcrumbs
• 1/4 cup vegetable oil

Directions

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for 8 minutes. Drain the eggs, rinse with cold water, and set aside to cool for 10 minutes.
2. In a large bowl, mix together the sausage, flour, salt, pepper, sage, and nutmeg. Divide the mixture into 6 equal portions.
3. Peel the eggs and pat dry with paper towels. Flatten each portion of sausage in your hands and wrap it around an egg. Roll the egg in the breadcrumbs until it is evenly coated. Repeat with the remaining eggs and sausage.
4. Heat the oil in a large skillet over medium heat. Fry the eggs for 8 minutes, turning occasionally, until they are golden brown and cooked through. Drain the eggs on paper towels and serve hot.

Interesting Facts

• The origin of Scotch eggs is unclear, but they may have first been made in Scotland in the 1700s.
• Scotch eggs are a popular snack in British pubs.
• Variations of the dish can be found in other cultures, such as the Middle East and India.