Sunday, July 28, 2013

Our Version of Scotched Eggs

I love Scotched Eggs. We used to make them all the time when the girls were little and we called them Dinosaur eggs. It was one of my favorite dinners to make because they would help and get so excited.

I wonder if they remember stuff like this. Cooking with the girls when they were young are some of my fondest memories. I know they are both spectacular cooks today and I hope it has something to do with our kitchen play time when they were younger.

Well here goes. 
I made up a batch of our basic meatloaf mix. I flattened about 3/4 of a cup in my palm and covered it with a layer of grated old cheddar cheese.

I plunked a very soft boiled egg that had been carefully peeled in the middle of the meaty cheese sheet and gently wrapped the egg up being careful not to squeeze too hard and pop the egg yolk. It was barely a four minute egg and we lost a couple in the peeling. It's worth the trouble so the eggs don't overcook in the baking process.

After the eggs were sealed up I rolled them in some seasoned bread crumbs mixed with crumbled crisp bacon. I baked them at 375 until done. about twenty minutes I think.

We served them with Brussels sprouts and carrots and mashed potato with dark gravy. It's starting to feel a bit like fall out there this weekend. We didn't mind having the oven on at all. In fact it made it a little bit cozier in the house. I love fall and it's warm rich food. Does your family have any traditional fall favorites? I'd love to hear about them.

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