Since the early 1980’s, Gastropubs throughout the British Isles have been serving up amazing food. Scotch Eggs are just one of the items that you may find on the menu. Boiled eggs encased in sausage, typically coated with bread crumbs and fried. Served with mustard, they are a delight!
But these little gems are my dressed up version. I first tasted these in the early 80’s, at the home of a dear friend. I was instantly hooked! A little tweaking and refining has earned these little beauties a place of honor here. Boiled eggs surrounded by sausage, coated in crushed cornflakes and baked in the oven. . . topped with a celery sauce (that really – I could eat by the spoonful!). . . . what are you waiting for?!
These can be made ahead – as early as the night before you plan to serve them, and then baked – making meal prep for your Holiday breakfast or brunch all the easier. Although eggs and spring go together like bread and butter, these are wonderful any time of the year.
My favorite way to serve them is with thinly sliced boiled potatoes (topped with the celery sauce – of course), asparagus spears, and a little celery sauce on the side – because there cannot be too much of this sauce!
The recipe indicates that it feeds 4 to 6 people. . . . Make lots – they will disappear! Downing just one of these – not sure it’s possible. They are that good. Unctuous – that’s all I am going to say!