Author Notes
A hard-boiled egg wrapped in sausage and bread crumbs. It's like an orb of perfection. And calories. —Fresh Beats, Fresh Eats
Ingredients
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7
Eggs
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2 cups
Panko bread crumbs
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1 1/2 pounds
Uncooked sausage
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1 cup
AP Flour
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Relish
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Stone-ground Mustard
Directions
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First, put 6 eggs in a pot, cover with water, and boil for 12 minutes.
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Remove the eggs and place in a bowl of cold water to cool down.
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Once the eggs are cool, gently roll and apply pressure on a kitchen towel until you hear a slight crack, then peel the shell off.
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Wrap the hard-boiled eggs in sausage.
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Whisk the last egg in a shallow bowl, and fill two other shallow bowls with the flour and bread crumbs, respectively.
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Dredge each of the sausage-eggs in the flour, then the egg, and finally the bread crumbs.
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Cover and chill the eggs for an hour, then preheat your oven to 400.
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Place the eggs on a baking sheet lined with parchment paper, and cook for 30 minutes.
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Take the eggs out and let them cool for 5 minutes, slice lengthwise, and serve with the mustard and relish.
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