Scotch Eggs with Celery Sauce
The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce.....Heaven on a plate.
Ingredients
For the Eggs
- 6 hard boiled eggs Cooled to room temperature
- 11/2 lbs bulk sausage
- 2 eggs
- 1/2 large onion finely grated or minced
- 1/2 cup bread crumbs
- 1 cup cornflake cereal finely crushed
For the Sauce
- 1/4 cup butter
- 1/4 cup flour Can use gluten free flour
- 1 cup chopped celery – stalks and leaves
- 1 cup milk
- 2 teaspoons chicken bouillon or 2 bouillon cubes I use organic Better Than Bouillon
- freshly ground black pepper
Instructions
For the Eggs
- Shell the cooked eggs. Dry completely.
- In a bowl, beat one of the eggs.
- Add the sausage, onion, bread crumbs and mix to combine.
- Using an ice cream scoop or 1/3 cup measuring cup, portion out sausage.
- Placing the sausage in the palm of you hand, make an indentation in the sausage and place one egg in the center of the sausage mixture.
- Form the sausage around the egg, covering completely.
- Set aside until all eggs are coated.
- Crush the cornflakes and place in a separate bowl.
- In another bowl, beat the second egg.
- Coat each sausage ball in beaten egg and then roll them in cornflake crumbs until covered completely.
- Place on a lightly greased, rimmed baking pan.
- When all eggs are coated, cover and place in the refrigerator for at least 30 minutes - and up to overnight.
- When ready to bake, preheat oven to 350 degrees.
- Remove the eggs from the refrigerator. Remove the cover and bake for 35-40 minutes or until deep brown and crispy.
- While the eggs are baking, prepare the sauce.
For the Sauce
- In a medium skillet or saucepan, melt the butter.
- Saute the celery until tender – about 5 minutes.
- Stir in flour and cook for 30 seconds.
- Slowly blend in milk, making a creamy sauce.
- Cook over low heat, stirring constantly until sauce bubbles and thickens.
- Season with salt and pepper to taste.
- Serve sauce over eggs.
Notes
Make sure that your hard-cooked eggs are completely cooled before encasing them in the sausage mixture.
These can be made the night before you plan to serve them and refrigerated. Remove them from the fridge when you preheat your oven and then bake as directed.
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