Krispy Gems

By Kellogg's in Partnership with Chef Darren McGrady
May 9, 2018
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Author Notes: Kellogg's* Rice Krispies*-Encrusted Scotch Eggs with Sausage and BaconKellogg's in Partnership with Chef Darren McGrady

Serves: 6
Prep time: 1 hrs 20 min
Cook time: 10 min

Ingredients

  • 1 pound ground turkey, light or dark meat
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried sage
  • 3 cups Kellogg's Rice Krispies, divided
  • 6 slices bacon, cooked until crispy and chopped
  • 6 hard-boiled eggs, shelled
  • 2 tablespoons flour
  • 1 cup flour
  • 4 eggs
  • 1 quart vegetable oil
  • 1/4 teaspoon garlic powder

Directions

  1. Preheat the oven to 350°F. In a large bowl, combine the ground turkey, salt, pepper and sage and mix it together with your hands. Add 1 cup of Rice Krispies* and chopped bacon and mix gently to combine.
  2. Divide the sausage mix into six equal parts. Dip each of the boiled eggs into the flour until they're lightly dusted, shaking off any excess. Wrap the sausage evenly around the six eggs, making sure they are completely covered, and refrigerate them on a plate for about an hour.
  3. Put the 2 remaining cups of Rice Krispies* in a large bowl and partially crush the cereal with your hands, leaving some of the pieces whole. Place the flour in a separate large bowl. In a third bowl, beat the eggs with a fork or whisk until thoroughly combined.
  4. Roll the sausage-covered eggs in the flour, then into the beaten egg and finally into the crushed Rice Krispies*.
  5. Heat the vegetable oil in a large, deep pan until the temperature reaches 350°F and carefully drop the eggs into the hot oil, cooking until golden brown. Note: The sausage will not be thoroughly cooked through at this point. Once they're browned, remove the eggs from the oil and place them on a large baking sheet lined with parchment paper. Place the baking sheet in the center of the oven for about 10 minutes, or until the sausage meat is cooked through. Use a meat thermometer to check the temperature of the sausage mixture, which should reach 160°F. Remove eggs from the oven, allow them to cool, and cut them in half before serving.

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