Some of us love biscuits & gravy – as a matter of fact, we here at Epicure Me can’t get enough of the pork green chile variety. Needless to say when Walter Foods changed Executive Chefs and removed this item from their brunch menu we were devastated. After this catastrophe we decided to try as many chicken & waffles brunch plates in the five boroughs as we could stomach. Ultimately we crowned The Redhead in Manhattan’s East Village the Queen, sadly they stopped serving brunch.
Now what is a NY man about town to do when searching for a hearty brunch to fill the hole inside of his hungry belly? Enter Scotch Eggs – a near hard-boiled egg, wrapped in sausage, coated in bread crumbs and deep fried, ya dig?
Image: Scotch Eggs at 6th Street Kitchen courtesy of J. Annie Wang
So where can you find this delicacy? Good question, the beloved English pub snack is simple enough to make, we would assume there are plenty around to be had. Liza de Guia from food. curated. also Contributing Editor for Chow.com reports that Rye in Williamsburg, Brooklyn serves the plate. You can salivate over her video review here.
The Breslin, inside the ACE Hotel, also serves the plate with eggs a bit more on the soft-boiled side. This is right up my alley because over-easy is how I prefer to take my eggs.
If you’re in LA, we forgive you but we do encourage you to sample standard pub style Scotch Eggs at either of these fine establishments; Ye Old Kings Head or The Cat & Fiddle Pub. If you’re hungover and can’t leave the house or maybe you just feel like cooking at home, try the carefully crafted recipe below.
Scotch Eggs Recipe
Serves: 4 people (2 eggs each)
Ingredients
10 large free-range eggs
1 1/4 pound ground pork sausage
3 cloves garlic, finely chopped
5 dashes worcestershire sauce
3/4 teaspoon Hepp’s Salt Barrel Alderwood Smoked Salt
3/4 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup panko bread crumbs
canola or vegetable oil, for frying
8 pieces of bacon
2.5 oz. frisee, mixed greens or spinach
Directions:
1. Place bacon on an oven rack lined with aluminum foil at 400 degrees, set a timer and bake for 20 minutes.
2. Hard-boil eight eggs for seven minutes. Beat remaining two eggs and set aside.
3. Place boiled eggs in a cold water bath to cool completely, peel and pat dry with a paper towel.
4. Mix Hepp’s Salt Barrel Alderwood Smoked Salt, pepper, chopped garlic, worcestershire sauce and sausage in a large bowl.
5. Divide sausage into eight portions. Coat each egg in flour and enclose completely in sausage, molding a thin layer just thick enough to encapsulate the egg.
6. Dredge each sausage wrapped egg in flour, shake off excess flour and then dip into the beaten egg mixture. Let excess egg mixture drip off and dip into panko bread crumbs to completely coat the sausages and set aside.
7. Heat enough oil over medium-high heat in a medium heavy-bottomed pot to submerge eggs halfway. You will know that the oil is ready to fry when it is shimmering and slightly boiling around the edges.
8. Fry in batches of 2-3 until the sausages golden brown on both sides, about 7-9 minutes.
9. Drain on several layers of paper towel, cover and set aside.
10. Toss your frisee, mixed greens or spinach with your preferred dressing and place in a pile on the base of four plates.
11. Place two pieces of perfectly crispy bacon on each plate, criss-cross for style.
12. Slice sausages in half. Place one half face up and the other half face down slightly resting on the other piece.
13. Optional: Dress with a spicy mayonnaise or a homemade cheese sauce and serve immediately.
Mix up a bloody mary or sip some craft beer with your friends, make it a party and enjoy because brunch doesn’t get much better than this.
Don Hielo has 184 post(s) on Epicure Me | Curated Consumption for a Tasteful Lifestyle
