What's for breakfast? Scotch Eggs

I watched a PBS special about great breakfasts around the country, and got so hungry!
One restaurant in Portland, Oregon served up a number of delicious dishes, but this one stood
out for me because I'd never heard of or tried it. The one featured on the program was fried, but these 3 recipes call for baking it. I began thinking of all the possible variations such as duck eggs wrapped in a duck sausage, or ground lamb 'sausage' with Moroccan spices. Anybody had these?

PBS Program (may be able to watch it online at this site) - Breakfast Special
http://www.klru.org/schedule/ViewProgram.php?VsnID=220400




These Scotch eggs make a beautiful and delicious dish for any occasion.

Ingredients:
•1 pound bulk pork sausage
•6 hard cooked eggs
•1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
•1 egg
•1 tablespoon water
•1 teaspoon prepared mustard
•Sauce:
•2 tablespoons butter
•2 tablespoons flour
•salt and pepper to taste
•1 teaspoon chopped parsley
•1 to 1 1/4 cups half-and-half
•1 tablespoon Dijon mustard

Preparation:
On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
Serves 6.

Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.

http://southernfood.about.com/od/eggrecipes/r/bl10414a.htm


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Ingredients:Servings:
4 Servings Size

1 lb ground lean pork or ground turkey
1/2 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon cloves
4 large eggs, hard boiled (not too large)
1 to taste flour
1 large eggs
2 cups fine dry breadcrumbs

Directions: Prep Time: 1 1/2 hrs
Total Time: 2 hrs
1 Mix the meat thoroughly with the seasonings and divide into four equal portions. 2 Have the four eggs hard boiled, for about 12 minutes. 3 Peel them, dip them in water and coat them in flour. 4 Wrap each egg evenly in a portion of meat, being sure they are covered completely. 5 Beat the remaining egg. 6 Dip each egg in the beaten egg then coat thoroughly in breadcrumbs. 7 Chill for one hour. 8 Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.

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•1 pound bulk pork sausage
•1 tablespoon fresh parsley -- chopped
•1 tablespoon grated onion
•1/4 teaspoon ground cinnamon
•1/8 teaspoon ground nutmeg
•4 hard-cooked eggs -- shelled
•1/2 cup fine dry breadcrumbs

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

So fattening but so good! Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the Southern USA. They are portable and delicious. In Scotland where the dish originated, Scotch Eggs are especially popular at picnics where they are eaten cold

http://www.mrbreakfast.com/superdisplay.asp?recipeid=118

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How to make them YouTube:
http://www.youtube.com/watch?v=Lm9N9tZfGOM


Mr. Breakfast
This is cool database dedicated totally to Breakfasts:
http://www.mrbreakfast.com/index.asp

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An article in the Guardian about Scotch Eggs:


Consider the Scotch Egg

Spring has sprung. It won't be long before we tootle to park and dale, open the heavy hampers and unfurl the itchy rugs, bat away the wasps and begin the sodden blustery tradition of the great British picnic.

And what could be more quintessential to that event than the humble scotch egg? Extraordinary things. In the past, they went from rich man's caprice to Victorian savoury. Now they inhabit a strange hinterland between pubby ubiquity and zhooshed-up gastro cliche.

Gary Rhodes airily opines in one of his cookbooks: "It doesn't take much to work out where scotch eggs were born. They are a Scottish speciality." Nonsense, Gary. Fortnum & Mason created the egg in 1738 as a portable snack for coach travellers heading west from London along Piccadilly. I spoke with Fortnum's archivist, Dr Andrea Tanner, who said: "the eggs would have been smaller in those days: pullet's rather than hen's eggs. The meat would also have been gamier, like a strong, coarse liver pâté."

Scotch eggs filtered steadily down the social ranks: they grew more common – in both senses – with cheaper Victorian meat, and were thence exported abroad. Mr Bigg's, a Nigerian fast food chain, today serves them alongside "heritage pottage" and jollof rice. Scotch eggs on sticks are classics of the Minnesota State Fair and, according to this online forum, "skotchi eggu" are a staple of Japanese new year (recipe here).

In a classic scotch egg, a cold, granular carapace clags pulped, ashen roadkill, a firm egg white and a pale pappy yolk. Green-tinged, sulphuric and ghastly, it lends itself well to English comedy. The egg was Keith's trademark in The Office, a joke the writers repeated three times across the series. When a post-egg Alan Partridge breathes gassily into his PA's face, he says sadly: "It's going to be in the system till about four". And even the "comedian" Frankie Boyle understands his trade enough to recognise the humour inherent in the scotch egg. Why?

Cont'd
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/apr/20/consider-the-scotch-egg