|Chorizo Scotch Eggs #SundaySupper |
Author: Susan Palmer
- 6 large eggs
- 1lb fresh chorizo (if in links, remove casing)
- 1 cup all-purpose flour
- 1 egg, beaten with 1 tablespoon water
- 1½ cups crushed butter flavored crackers (like Ritz)
- 3 tablespoons unsalted butter, melted
- In a medium pot, place your eggs and carefully fill with cold water until it covers them by 1 inch.
- Cover, bring to a boil and then turn off the heat and let sit for 3 minutes. Drain and run under cold water. Once cool enough, carefully peel the eggs and set aside.
- While the eggs are boiling, divide the chorizo into 6 batches and form into little bowls for the eggs to sit in.
- Set up your breading station, by placing the flour, egg wash and crackers in three separate shallow bowls. Mix the melted butter with the crackers at this time.
- Set up a baking sheet lined with parchment paper and a cooling rack fitted on top.
- Pre-heat your oven to 425 degrees.
- To form your Scotch egg, take a soft boiled egg and wrap the chorizo around the egg, sealing the edges. I find it helps to enclose the egg around both your hands as it gets a little slippery.
- Roll the chorizo covered egg in flour, then dip it in the egg and finally cover it with the crackers. Transfer to the prepared baking sheet.
- Another option is to wrap all the eggs in the chorizo and then bread.
- Bake for 20-25 minutes, until the chorizo is cooked through and the outside is crisp and brown.
- Remove from oven and serve hot or at room temperature with spicy mustard.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2013/01/chorizo-scotch-eggs-sundaysupper/