Dijon Scotch Eggs Recipes

CLASSIC SCOTCH EGGS WITH CREAMY MUSTARD SAUCE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Place a rack in a shallow baking pan.
• On a sheet of waxed paper, divide the sausage into 6 equal portions; wrap 1 portion around each egg.
• In a bowl, whisk the egg with the mustard and water.
• Roll each wrapped egg in the breadcrumbs.
• Then, dip the wrapped eggs in the beaten egg mixture. Roll in the breadcrumbs again, and place on the prepared baking pan. Bake in the preheated oven for about 35 minutes or until browned, turning once during baking.
• Cut into halves lengthwise; serve hot with the creamy mustard sauce.
• Gather the ingredients.
• In a small saucepan over medium-low heat, melt the butter.
• Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
• Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.
• Add the mustard and parsley and whisk until combined.
• Serve with the Scotch eggs and enjoy.

SCOTCH EGGS

Steps:

• Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
• Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
• Preheat oven to 375 degrees F.
• Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
• Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
• Blend ingredients together and refrigerate until ready to use.

BILL'S AMERICAN SCOTCH EGGS

Steps:

• Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.
• In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.
• Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.
• Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.
• Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.
• Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.
• Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.
• Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.