Scotch eggs are typically fried. However, these are just as good baked and a great deal less greasy.
- 1 lb ground lean Pork or ground Turkey
- 1/2 teaspoon salt
- 1 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/8 teaspoon cloves
- 4 large eggs, hard boiled (not too large)
- 1 large egg
- 2 cups fine dry breadcrumbs
Mix the meat thoroughly with the seasonings and divide into four equal portions.
Have the four eggs hard boiled, for about 12 minutes.
Peel them, dip them in water and coat them in flour.
Wrap each egg evenly in a portion of meat, being sure they are covered completely.
Beat the remaining egg.
Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
Chill for one hour.
Bake until golden brown on a cookie sheet at 400 °F; about 30 minutes.