Friday, March 21, 2008

Making the Most Out of Your Easter Egg Hunt

Don't you dare throw out those Easter eggs!
Scotch Eggs with Fresh Herbs

1 pound bulk sausage meat
3 tablespoons minced fresh chives3
tablespoons chopped fresh parsley
1 large egg
1 tablespoon Dijon mustard
5 cups fresh breadcrumbs made from crustless French bread
1 cup all purpose flour
6 large hard-boiled eggs, peeled
Vegetable oil (for deep-frying)

Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm


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