I got this recipe from a friend. Going online I found several more complex recipes, but this one is rather straight forward and the Scottish Eggs keep well in the refrigerator (making great breakfasts on the go).
- 12 soft boiled eggs with shells removed
- 29 oz ground sausage (I use mild Italian sausage … but only because I don’t care for breakfast sausage).
- Preheat oven to 350º F
- For each egg, take 2.4 oz of sausage and flatten into a thin oval and wrap around the egg. Ensure that the entire egg is covered and try to eliminate the seem. Place on deep cookie-sheet.
- Bake at 350º F for 30 to 40 minutes.
2.4 oz per egg? Huh?
2.4 oz per egg?! 28.8 oz for a dozen eggs?! The sausage that I buy comes in a 1 pound package with 5 sausages. I remove the casings and for each egg use about 3/4 of one link. 16 oz package divided by 5 sausages times 3 divided by 4 yields 2.4 oz.
For every 3 links I can cover 4 eggs.