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Willard Scott's Scotch Eggs (Pork Eggs)Compiled by Vicki McClure Davidson
You may not be familiar with Scotch eggs — they might even seem horrifically strange to you, but trust in that they are fab, cheap snacking foods. A Scotch egg consists of a shelled hard-boiled egg, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried, although they can be baked and some recipes give directions on how to microwave them. Scotch eggs are usually eaten cold, typically with salad and pickles.
Scotch eggs were traditionally a popular picnic food and homemade. In the UK, pre-packed, plastic-wrapped Scotch eggs are commonly available in supermarkets, convenience stores and motorway service stations. In West Africa, some fast-food restaurants offer Scotch eggs alongside their other menu items.
Cheerful and upbeat, TV personality and weatherman Willard Scott has been a popular member of the morning news program Today on NBC for decades. He has been watched by millions of the show's viewers since he first appeared on the program back in March 1980, reporting on the weather. One popular segment on Today is Scott's tributes to centenarians on their 100th birthdays.
Scott has written a number of books, and because of his many public service efforts, has received several awards, including the Private Sector Award for Public Service, which was given to him in 1985 by Pres. Ronald Reagan.
Prior to joining Today, Scott had worked as a disc jockey and he was also the very first actor to portray Ronald McDonald; he appeared in TV ads as the fast-food company's first official mascot.
This recipe of Willard Scott's for Scotch eggs is quick and easy to make. Make them the night before for a quick breakfast for active, out-the-door kids or busy spouses.
Excellent source of protein and a versatile food item, as Scotch eggs can also be served as main dishes, side dishes, appetizers for a Super Bowl party or BBQs, picnics, take-along finger food for long car trips, or made up in quantity for church or PTA potlucks.
Willard Scott's Scotch Eggs (Pork Eggs)
- 1-1/2 lb bulk pork sausage
- 12 eggs, hard-cooked, peeled
- 1 egg, beaten
- 1/2 c. dry bread crumbs
Preheat oven to 450 deg. F. Divide sausage into 12 equal portions. Shape into patties.
Wrap each patty completely around 1 hard-cooked egg. Press edges to seal.
Dip the sausage-wrapped eggs in the beaten egg; roll in bread crumbs until coated. Place in an ungreased 15 x 10" jelly roll pan.
Bake at 450 degrees for 30 minutes, until the meat is browned and thoroughly cooked.
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Brooks, Marla, The Celebrity Cookbook: Kitchen Secrets of the Rich and Famous, S.P.I. Books, NY, 1993.
News Desk website, 'Willard Scott,' (http://www.newsdesk.umd.edu/images/Henson/Articles/WillardBio.html).