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Old 12-03-2014, 04:14 PM   #1
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Scotch Eggs with Red-Eye Gravy - The Ultimate Wilderness Breakfast!

Cooked this up for dinner the other night. Was thinking that it would be great on the road because the ingredients are relatively simple. A hearty breakfast in the wilderness~!

Ingredients:
Hard-boiled eggs, peeled
Lean (or regular) ground beef, chicken, or turkey
Chicken, pork, beef, or turkey sausages (or ground sausage meat)
Raw egg or milk
Bread crumbs (or crushed crackers, corn flakes, Rice Krispies - whatever you have)
Coffee (liquid)
Powdered beef or turkey gravy mix (in the pouch)

Mix ground meat with sausage meat (or ground/chopped sausages). Half 'n half
Add raw egg or milk and bread crumbs (or alternate) to bind
Shape meat mixture around hard-boiled eggs - about 1/2" thick
Place in lightly-oiled skillet and brown on all sides (on stove or campfire)
Remove from skillet and drain on paper towels
Drain excess grease from skillet
Add one cup liquid coffee and gravy mix
Heat until thickened
Pour over scotch eggs
Slice - looks pretty with egg inside
Enjoy! Then go for a hike in the woods to burn it off!

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Old 12-03-2014, 05:12 PM   #2
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That's an interesting dish, thanks for posting.

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Old 12-03-2014, 05:32 PM   #3
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Scotch eggs are one of the few things I miss having relocated to the US from the UK, where there are very very common (sold ready cooked in every food store). Those, Cornish pasties (think ground beef, and diced potato in a short-crust pastry 'calzone') and 'proper' bacon.

My recipe is a little more basic....'dilute' a pack of Jimmy Dean sage sausage meat 2:1 with herb chicken stuffing - sausage meat in the UK is typically 25-40% bread crumbs - then use that as the wrapper. This mix 'binds' without help and is enough for 6 eggs. I cook them once a month as a treat, they are equally delicious cold the next day with a salad or just as a snack.
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Old 12-03-2014, 05:44 PM   #4
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Oh, FaN, you're so creative!

Looks yummy!


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Old 12-03-2014, 11:22 PM   #5
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Quote:
Originally Posted by martin300662 View Post
Scotch eggs are one of the few things I miss having relocated to the US from the UK, where there are very very common (sold ready cooked in every food store). Those, Cornish pasties (think ground beef, and diced potato in a short-crust pastry 'calzone') and 'proper' bacon.

My recipe is a little more basic....'dilute' a pack of Jimmy Dean sage sausage meat 2:1 with herb chicken stuffing - sausage meat in the UK is typically 25-40% bread crumbs - then use that as the wrapper. This mix 'binds' without help and is enough for 6 eggs. I cook them once a month as a treat, they are equally delicious cold the next day with a salad or just as a snack.
Martin, how about fruitcake topped with a slice of Wensleydale Cheese? A real Yorkshire tradition, but most North Americans have never heard of it. The combination is heavenly!

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Old 12-03-2014, 11:28 PM   #6
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Oh, FaN, you're so creative!

Looks yummy!


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Thanks, Maggie, but as Martin just posted, Scotch Eggs have been around since Henry VIII. The red-eye gravy is classic American diner. I was more hungry than creative.
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Old 12-03-2014, 11:29 PM   #7
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That's an interesting dish, thanks for posting.

Pap
You're welcome, pappy. Are you going to rustle-up some soon?
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Old 12-04-2014, 06:37 AM   #8
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Thanks, Maggie, but as Martin just posted, Scotch Eggs have been around since Henry VIII. The red-eye gravy is classic American diner. I was more hungry than creative.
But you made it, and photographed it so beautifully.

You're an artist, and I admire your talents.

Can't wait to see what else you've been up to.


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Old 12-04-2014, 06:52 AM   #9
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Martin, how about fruitcake topped with a slice of Wensleydale Cheese? A real Yorkshire tradition, but most North Americans have never heard of it. The combination is heavenly!

I have to say that is a new one to me....cheese (in general) is an obsession, as is fruit cake (we have had our Christmas cake baked for around 3 months now and each week it gets 'soaked' with a teaspoon of sherry), but I have never tried to two together!
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Old 12-04-2014, 11:56 AM   #10
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I have to say that is a new one to me....cheese (in general) is an obsession, as is fruit cake (we have had our Christmas cake baked for around 3 months now and each week it gets 'soaked' with a teaspoon of sherry), but I have never tried to two together!
Martin, oh man, you've got to try it! If you can't get Wensleydale, try it with a good-quality brie or camembert.

Now I'm obsessing about my mom's English cooking. Day-to-day was generally horrible, but her Sunday roast-beef and Yorkshire pudding dinners were something to look forward to. I seldom see Yorkshire pudding on menus anymore. Canadian cooking was very British until the 1970s - and admittedly, a little boring. When Trudeau opened the gates of multiculturalism in the '70s, our taste buds were titillated by the influx of international flavours/cuisine. Vancouver is now a culinary destination. Our Asian restaurants rival Hong Kong's, and there is a sushi place on every streetcorner.
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Old 12-04-2014, 11:56 AM   #11
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But you made it, and photographed it so beautifully.

You're an artist, and I admire your talents.

Can't wait to see what else you've been up to.


Maggie
aahhh, Maggie. You're embarrassing me again.
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Old 12-04-2014, 12:00 PM   #12
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But you made it, and photographed it so beautifully.
Am I doing something wrong, I don't see any photographs anywhere in the threadů
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Old 12-04-2014, 01:04 PM   #13
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Protag,

There is a photo in the OP.
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Old 12-04-2014, 01:08 PM   #14
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Protag,

There is a photo in the OP.
Then I must be doing something wrong, because on my computer there isn't one. Weird.
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