Nancy decided she would make breakfast for the @FPSouthoftheBorder crew. What did she decide to make? Scotch eggs. Yes, you read that right. Scotch eggs. In Mexico. I have only had these in restaurants as an appetizer for dinner. Never at home, and never for breakfast. But, wow, I’ve been missing out. She told me it was easy, but I didn’t’ really believe her. Well, I confirm, this is easy. You have to have a light touch, but if you can be gentle, then you will have an impressive treat for breakfast.
Nancy’s Scotch Eggs with Hollandaise
- 4 egg yolks
- 1 ½ c butter, melted
- ¼ c lemon juice
- Pinch salt, pepper, cayenne pepper
In a blender, combine 4 egg yolks, lemon juice, salt, pepper and cayenne pepper. Blend the egg yolk mixture. Slowly add melted butter as blender is blending until a sauce forms. If you want a thicker sauce, you can cook over a double boiler, stirring constantly so the eggs don’t break. Make up to 1 hour ahead.
- 1 lb mild Italian sausage
- 4 eggs
- 2 c oil (*)
- Chives (or green onions)
Bring a pot of water to a boil. Put in the 4 eggs, and cook for exactly 5 minutes. Remove from the water immediately and submerge in an ice water bath to stop the cooking. When cool, GENTLY peel the eggs and return them to the ice bath.
To make the eggs, roll out the sausage between two sheets of plastic wrap and divide into 4 squares. GENTLY place the cooked egg on the sausage, and gently wrap the sausage around the egg, pinching the edges closed, being careful not to break the yolk. Smooth the egg like a meatball to get a smooth surface.
When ready to cook, heat the oil in a medium pot over medium heat. Deep fry the eggs for about 5 minutes, until the exterior sausage is cooked.
Place the eggs on a plate, spoon hollandaise over, and sprinkle with chives. Serve immediately.
(*) If you don’t want to deal with frying the eggs, or don’t have oil, you can cook the eggs in an oven at 350 degrees for 20-30 minutes, but the yolks won’t be runny.