Scotch Eggs for breakfast

Scotch Eggs

Ing:

1 lb breakfast sausage

4 eggs

1/2 cup of oats

1 Tbsp. Sugar

Several  Dashes of Cinnamon or Pumpkin Spice

Some flour

Another egg cracked and whisked.

Another 1/2 cup of oats

Place the four eggs in water and bring to a boil. Cover and remove from heat, but leave the eggs in the hot water for 10-12 minutes. In the meantime, add the oats to the sausage and mix well in a bowl. Divide into four uniform sections. In another bowl prepare another 1/2 cup of oats with the sugar and cinnamon.

When the eggs are ready, submerge the eggs in ice water, then peel and rinse under cold water. Roll the eggs lightly in flour.

Flatten out the sausage portions and wrap this around the eggs until covered completely. Roll this in the whisked egg and roll in the prepared oats. Place on a baking sheet and cook in oven at 350 degrees for about 20 minutes.

When removing the eggs let cool for a few minutes as they will be hot. I served the kids half a Scotch Egg each. This recipe is heavily tweaked from the original which didn’t have the “sweet” element to it. Very labor intensive, but yummy none the less!

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