Friday, March 2, 2012

Scotch Eggs (Or Amazing Bundles of Protein)

Scotch Eggs and Sauteed Spinach

Do you ever see, read, or hear something several times in a row and think, OK - someone is telling me something I need to know?! That's what happened with this recipe. My friend, Sandy Kinney over at CrossfitWV recently posted this recipe and then I read it on another blog a few days ago. Then I received a new cookbook in the mail this week, called "Well Fed" by Melissa Joulwan and there they were again! I was convinced I needed to try them.

Eggs are the perfect protein. On the biological value scale they rate a score of 100, which means that 100% of the protein in eggs is absorbed and used by the body. Eggs also contain all of the essential amino acids our bodies need.

Ok - on to the recipe. Yesterday I hardboiled some eggs to have on hand ( I usually keep a half dozen in the fridge to grab and go). I also had some sausage on hand from Little Brown Cow Dairy in Monroe County. If you are using prepared sausage instead of buying ground pork and adding the spices, make sure it is free of MSG. In that case, you only need 2 ingredients - sausage and eggs. I used a little less than a pound of sausage and 6 peeled, hard boiled eggs.


Flatten a portion of sausage in your hands. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is completely covered. Place sausage covered eggs on a parchment lined baking sheet. Bake at 375 degress for 25 minutes. Increase the temperature to 400 degrees and bake an additional 5-10 minutes until they are golden brown.

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