A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-cooked eggs. "They're fabulous hot out of the oven," notes Dorothy Smith of El Dorado, Arkansas. "Or enjoy them cold for a snack before a soccer or baseball game."
- 1 pound bulk pork sausage
- Salt and pepper to taste
- 6 hard-cooked eggs
- 1 egg, lightly beaten
- 3/4 cup crushed cornflakes
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. Yield: 6 servings.
Originally published as Scotch Eggs in Quick Cooking March/April 2000, p15
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