Scottish Favorite - Scotch Egg

Scotch eggs are served in most pubs throughout England as a snack. In Scotland, they are served for breakfast. They are also wonderful for picnics.

4 medium eggs (at room temperature)
1 pound bulk pork sausage
1 cup all-purpose flour seasoned with
salt and freshly-ground pepper
2 eggs, lightly beaten
2 cups fine, dry breadcrumbs
Oil (for deep frying)

Pierce each egg with a pin at its rounded end. Place eggs carefully into a pan and cover with cold water. Bring to a boil and when the water is really bubbling, immediately cover with the pan lid and remove from the heat. Leave them for 10 minutes, then run cold water over and around the eggs in the pan for 2 minutes. While the water is running onto them, crack them so that some of the moisture gets in. Peel the eggs carefully.

Divide the sausage meat into four equal pieces and roll each out on a lightly floured surface into a 5- to 6-inch circle.

Put seasoned flour in one bowl, the egg-milk mixture in the second, and breadcrumbs in the third. Dip a shelled egg into the egg mixture, then in flour. Repeat with each shelled egg. Now place each egg onto a circle of sausage meat and bring up the sides to enclose egg completely. Hold it in both hands and squeeze gently to eliminate the air. Dip each ball into the egg mixture and finally roll each in the breadcrumbs.

Heat oil to 375 degrees F to 400 degrees F.

Fry 2 eggs at a time until each egg is a deep brown all over, about 10 minutes. Remove with slotted spoon
and drain on paper towels. Repeat with remaining 2 balls.

Serve with English mustard. These can be made 3 days ahead and refrigerated, but not frozen.

Colorado Favorite - Eggs Benedict On Blackened Trout

Blackened Trout with Fried Eggs and Hollandaise
Serving Size: 4

Ingredients:
4, 8- to 10-ounce trout fillets, boneless
2 ounces blackening rub
8 eggs
Olive oil
Salt and pepper



2 options for the rub -

Cajun
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika

Creole
1 tablespoon granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
1 1/2 2 teaspoons ground bay leaves
1 tablespoon dried thyme
2 teaspoons paprika
2 tablespoons kosher salt
1 teaspoon dried rosemary
1 teaspoon chili powder



Season trout liberally with blackening rub of your choice. In a hot iron skillet, add enough oil to coat the bottom of the pan. Sear fillets flesh side down first, then flip to skin side. Remove fish from pan and reserve.

In a separate skillet, coat bottom of pan with oil and add eggs and season with salt and pepper. Flip eggs after desired doneness.



Hollandaise

4 egg yolks
1/2 lb. butter - melted and warm
1 lemon – juiced


Combine egg yolks and lemon juice in top of double boiler. Heat water in bottom of double boiler to boiling point. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). Remove from heat and continue to whisk while slowly adding butter.


Service

Serve eggs on top of fish with hollandaise and garnish with fresh greens.