Well, here is a food I never thought I would eat, let alone bake, but my mind has been changed. My husband baked these for us one Sunday morning, and they were such a treat. I loved the crunchy coating, and I especially loved that they were not fried. I always assumed this was a friend food, which put it on my "no thanks" list. So, what you see in the photo is the before baking photo followed by the end product.
To make Scotch eggs gluten free, start by hard boiling your eggs. My process is bring to boil for 1 minute, then remove from heat, yet keep covered for 15 minutes. Drain, chill, and peel.
He did this step the day prior.
Ingredients:
- 7 hard boiled eggs, peeled and cooled
- 1 raw egg for egg wash
- 3/4 cup gluten free flour based coating such as the Hodgson Mill gluten free seasoned coating (or other of choice)
- 3/4 cup gluten free corn flake crumbs such as pictured above (or other of choice)
- 1lb raw sausage (gluten free of choice)
Method: Wrap each egg in raw sausage, by hand. This is a little messy, but a required step. We used full fat pork sausage, but I would prefer a turkey sausage to cut back on how rich the end product was. Dip hard boiled egg in gluten free flour coating. Dip that in the raw egg wash, then roll to coat once. Next, roll in corn flake coating. Place eggs on parchment paper on baking dish and bake at 400 degrees F for 25-30 minutes. Let cool and enjoy.
One of these is very filling and I think it would be a fantastic father's day item for breakfast in bed, with a cup of coffee. Enjoy!
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