Macbeth Scotch Eggs
“Much About Love” on Hallmark Channel is a spin on Shakespear’s “Much Ado About Nothing” starring Ashely Williams and Niall Matter. This is a dish often found in British pubs, cleverly named after another one of Shakespear’s plays, “Macbeth”, which is a Scottish play. Authentic Scotch eggs have a special ingredient of haggis, which is made up of several animal organs. I decided to omit that part and make this my own! I also deep fried it in avocado oil because it is better for you, but also has a high smoke point and is tasteless.
Ingredients:
- 4 soft boiled eggs
- 1 pound ground Pork sausage
- panko bread crumbs
- 1 tsp dried parsley
- 1 tsp onion powder
- flour (for dredging)
- 2 whisked eggs with a splash of milk
- avocado oil for deep frying
Directions:
Start by boiling the eggs for 10 minutes. Add to a bowl of ice water to stop cooking process.
Peel eggs and set aside.
In a piece of plastic wrap, flatten out a small amount of ground pork, just enough to surround one of the eggs in.
Gently use the plastic wrap to assist getting the flattened pork around the egg. Tuck and pinch in any open corners.
Once you have done that to all of the eggs, place in fridge to firm up for about 15 minutes.
In three separate bowls, add flour to one, two beaten eggs with a splash of milk in the second bowl, and in the third bowl, add the Panko with dried parsley and onion powder.
Start by dredging each scotch egg in flour first, then in the egg, and then in Panko.
Heat up a small pot with avocado oil and gently lower in your first scotch egg. You may need to roll it to the other side halfway through until it is totally golden brown and crunchy.
Once you are done frying them, place them on a paper towel to soak up any oil. Then, on a baking sheet, finish cooking in the oven at 350° for an additional 20 minutes
to ensure the nork is fully cooked Fniovl
