The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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Scotch eggs

Diane has always been a curious cook. She reads cookbooks for pleasure as well as for recipes. She came across Scotch eggs while looking for an interesting way to use eggs when her children were young. “It was love at first bite!” Scotch eggs are a part of Diane’s Christmas morning tradition. Almost every picnic outing with her family included Scotch eggs. The tradition continues; now her grandchildren are fanatics about Scotch eggs as well! When Diane owned the Blue Oak Bed and Breakfast on historic Oak Street in Fenelon Falls, Scotch eggs were a feature. Every year, she makes them for the awards feast presented to participants of the Snowshoe Kawartha event in Fenelon Falls. Scotch eggs are so easy to make. Diane’s recipe notes, “Hot or cold, these eggs are just plain delicious.”

Blue Oak Scotch Eggs

Please note: I use individual links of sausage so the number of eggs can be tailored to the number of people being served. 1 hard-boiled egg, peeled 1 link uncooked sausage with casing removed, (I prefer Schneider’s Oktoberfest; however, any family favourite will do) flour bread crumbs or panko salt and pepper Roll the hard-boiled egg in flour. With floured hands, wrap the uncooked sausage meat around the egg. Roll the covered egg in bread crumbs. Note: At this point the eggs can be refrigerated overnight. I roll them in more bread crumbs in the morning. Bake in 375 oven for about 20 minutes or until done. Order online for free delivery or pick up.

countrycupboardhealthfood.com

Bulk Foods Health Foods Alternative Foods 9 May Street, Fenelon Falls

705-887-6644

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