I confess. I am a 32 year old man and I still like to dye Easter eggs. Luckily, the last four years I have had my niece to use as an excuse for dying eggs, but I’d be lying if we said I didn’t dye eggs almost every year before that. (Although one year in college we had an Easter beer hunt instead. We all had a different six pack of brew that someone hid around the apartment. Ah, college.)
Of course now that I’m older my eggs usually look more like this:
So, if you either have kids, or you you’re a closet Easter egg dyer you always have more hard-boiled eggs than you know what to do with. Here are some ideas to use up all of those eggs (deep breath): Deviled eggs, egg salad, chef salad, Caesar salad topped with eggs, put a sliced egg on you burger, make some udon or ramen soup and place the halved eggs on top, make a brunch pizza topped with heirloom tomoatoes and sliced eggs (maybe add some capers, lox, sour cream and/or red onion at the end,) serve them sliced over English muffins topped with hollandaise, maybe pickle some eggs if you’re adventurous, Chinese tea eggs, or breakfast mice for the kids. (whew.)
Or you can make my personal favorite, Scotch Eggs. Scotch eggs originate from, you guessed it, Scotland, but are now a traditional pub menu item and are commonly made in the South (of the U.S.) The idea is to make a healthy food like a hard boiled egg as bad for you as humanly possible. First you wrap it sausage, then you bread it, and then you traditional deep fry it.
I tried to make it a bit healthier by baking the scotch eggs. I managed to keep most of the crispiness of the deep fried egg by brushing the scotch eggs with olive during the final minutes of cooking. If you wanted to make you eggs even healthier you could use turkey or chicken sausage in place of pork.
Baked Scotch Eggs
1 lb ground pork sausage (or 1 lb turkey or chicken sausage)
1 teaspoon dried sage
(If you don’t find sausage, you may use ground pork or turkey. Just be sure to season it with salt, pepper, and thyme as well as the sage.)
4 large eggs, hard boiled
flour for dredging
2 large eggs (not hard boiled)
approximately ¼ cup water
2 cups panko breadcrumbs
2 Tablespoons olive oil
- Preheat the oven to 400 degrees
- Mix the sausage thoroughly with the sage (or ground meat with all the spices above) and divide into four equal portions.
- Peel the hard boiled eggs, dip them in water and coat them in flour. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Make an egg wash by beating the raw eggs with the water.
- Dredge the sausage coated eggs in flour, dip them in the egg wash and then coat thoroughly in breadcrumbs.
- Bake until golden brown on a cookie sheet at 400 degrees; about 30 minutes.
- Brush each scotch egg with olive oil and return to the oven for 5 more minutes.
- Serve for brunch.