It has been awhile since I added anything to my Blog, and for those of you that have encouraged me and appreciated my posts, I apologize. I haven't stopped cooking, but updating this Blog takes time and we have been pretty busy since the weather warmed up.
Here is a neat recipe for a hearty snack. We attended a family reunion recently and our group was in charge of breakfast. Just for fun, we made a batch of these tasty meat and egg creations and they seemed to be a great addition to the usual breakfast fare.
These are called "Scotch Eggs". Recipes we found on the internet used a sausage meat wrapped around a hard boiled egg, and then deep fried in oil. Since we try to minimize our fat and unknown ground meat intake, we thought we would use lean Bison meat made into a meatloaf-type mixture and bake them instead. Other recipes on the internet were baking them so it looked promising.
Now for the method:
Assemble your ingredients:
- 1-2 pound bison roast (sirloin tip)
- 6-8 eggs (hard boiled and peeled)
- 3-4 raw eggs
- 1 cup bread crumbs
- 1/2 cup flour
- 1/4 cup milk
- 1/2 cup crushed soda crackers
- 1 Tbsp dried onion (or use diced fresh)
- 1 Tbsp essence (Emeril's spice blend)
- 1 Tbsp worcestershire sauce
- 1-2 Tbsp olive oil
- 1 Tbsp ketchup
- 1 Tbsp relish
- 1 Tbsp mustard
- salt and pepper
- your favorite herbs and spices (marjoram, sage, parsley, garlic)
- crushed crackers
First grind the bison meat. Cut the roast into cubes and with a few short bursts in a food processor you have fresh ground bison meat (what you don't use for this recipe, you can make into fresh burgers or freeze and use later in something you would use hamburger for).
Since I was making a large amount of these Scotch Eggs to take to a function, my amounts are more than you would use to sample this appetizer. About 1 pound of ground meat would do for 6 hard boiled eggs. Don't over process the meat when grinding it or the texture will be unappealing.
Transfer the ground meat to a large bowl and if you find any sinue, remove it. This meat is very lean so add some olive oil to it when you mix it to replace some of the fat and make the final product less dry.
Add a dollup of each of ketchup, worcestershire sauce, relish and mustard to the ground meat.
In your food processor, mix the crackers, spices, and dried onion. Use short bursts until mixed.
Add a couple of eggs, a splash of milk, the cracker crumb mixture to the meat and hand mix it. Don't over mix. You will find the bison meat is not fatty at all so add a generous drizzle of olive oil while mixing.
Now we can prepare to assemble the Scotch Eggs. Add a generous amount of essence to the bread crumbs. Whisk raw eggs in a separate bowl.
Mix the spice into the bread crumbs. Put flour into another bowl.
Coat the peeled hard boiled egg with flour. Make a large palm sized patty with the meat. Make it about 1/4 to 1/2 inches thick.
Place the flour coated, hard boiled egg in the patty and work the meat around the patty until you have sealed the egg in the meat mixture.
Dip the meat-wrapped egg into the raw beaten eggs and then coat with the spiced bread crumbs.
Place Scotch Eggs onto a baking sheet (covered with parchment paper)
Bake in a 300 degree oven for about 40 minutes until browned. Serve Scottish eggs cut in half with a side of hot mustard (Keen's) and your favorite hot sauce or ketchup and a pickle on the side.
Yummy and unusual. These can be made a day ahead and wrapped individually in plastic wrap and refrigerated until ready to present them to your guests.
