Here is another traditional St. Pat's Day recipe, even if it is a Scotch egg. Serve it with your Colcannon and fresh soda bread or for your St. Pat's Day brunch with your Boxty.
Makes 4 eggs
1 pound lean ground beef
2 tablespoons olive oil
1/4 cups finely minced onion
2 teaspoons minced garlic
1 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and pepper
Flour for dusting the eggs
4 hard boiled eggs (Bring to a boil, turn off stove and put on lid and let it sit for 20 minutes)
1 cup Panko bread crumbs
Boil your water in a decent sized pot, once the water is boiling, add your room temperature eggs carefully with a spoon and set your timer for 7 minutes. As soon as your timer goes off, remove the eggs and put them in a bath of cold water. Crack them and shell them under cold water.
In a large bowl, mix the ground beef, one of the beaten eggs, the olive oil, onion, garlic, sage, thyme, and salt and pepper to taste.
Put a small amount of flour into a bowl. Dredge the hard boiled eggs lightly in the flour and then dust off the excess flour with your fingers. Using about 1/4 of the “meat” mixture, pat the mixture around one of the eggs, completely enclosing the egg in the mixture. Set aside on a plate. Repeat with the remaining eggs and then transfer the plate to the refrigerator to chill for 1 hour or more.
Place the second beaten egg and the bread crumbs in two small bowls. Dip the scotch eggs into the beaten egg wash and coat well. Transfer the egg to the bowl of bread crumbs and coat on all sides. Shake off the excess bread crumbs and place the scotch eggs on a nonstick or oiled baking sheet.
Bake the Scotch eggs in a preheated 350 F. degree oven for 30 to 40 minutes until golden brown (you may want to turn the eggs a few times during cooking to ensure even browning.)
Variation – Try using a good breakfast sausage and wrap in bacon and then bake as stated above. Serve on St. Pat’s Day or with your Easter Sunday brunch.
Wishing you a very Happy St. Patrick's Day. Be happy and may God bless you and yours.