Monday, September 7, 2009

Scotch eggs for breakfast

I've had a hankerin' for scotch eggs lately, so I fired up the deep fryer this morning and whipped up a batch. I used this recipe, leaving the flour out of the sausage mix and using panko bread crumbs for the golden brown and delicious crunchy outer coating. I made a dipping sauce by mixing marmalade and spicy brown mustard because using marmalade made it feel all breakfasty.

The recipe made 4 eggs, but both Spork and I decided that one each was plenty for brekkie. Now we have leftovers just perfect for a cold snack with beer.

Nom, nom, nom!