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I like to cook. Tonight I tried something new. My family, we all LOVE scotch eggs. Those are hardboiled eggs that are wrapped in sausage and then rolled in bread crumbs and baked. They're pretty much little protein bombs that are really easy to make and really delicious.

Recently I came across a recipe for scotch egg PIE. And I decided to try it.

The recipe:

8 medium eggs (very important that these are medium, even better if they're small!)
2 lbs SAGE breakfast sausage (Jimmy Dean rolled sausage works great)
1 box Panko bread crumbs (we used italian flavor)
1 box pre-packaged pie crust

Seasonings: salt, pepper, parmesan, 1 raw egg

First off, SOFT boil your eggs. NOT HARDBOIL. You want them firm, but the yolks still bright yellow. The reason is, in the pie they'll cook further, and you'll end up with that yucky green color to your yolks. It also makes the pie fall apart more if the eggs are too cooked before the pie is made. So soft boil, then peel, then set aside. You want them to be room temp, NOT COLD and NOT HOT when you use them.

Preheat the oven to 375F. Next, get a 9" round metal pie pan. Spray/oil the pan, then lay the first crust down, making sure to have it nice and even in the pie pan. Sprinkle a generous handful of panko crumbs on the bottom of the crust

Mix your two packages sausage with 1 heaped cup of the panko crumbs, about 1/3 cup parmesan, a generous shake of salt and pepper, and the raw egg. Spread about 1/4th of that sausage on the bottom of that pie pan, on top of the panko.

Next, make little nests for the eggs in the sausage. Set them evenly. You don't want the eggs touching the pie crust, but you do want them in little depressions in the sausage. After that, carefully put the rest of the sausge in the pie pan, making sure each egg is covered completely and the overall depth is even for all the eggs and sausage.

After that, cover with the second pie crust, making sure to crimp the edges of the pie to seal it. Make a small (about bottle cap sized) hole on the top of the pie to vent.

Bake for 45 minutes.

And that's what you end up with.

Now, this was my first time making it, so I learned a few things. SO I'll pass those on:

Eggs HAVE TO BE SMALLER AND COOKED LESS.
BRITISH pie crust is not the same as AMERICAN. Definitely try with a biscuit type crust instead of the Pillsbury instant crust.

All in all though, a very successful scotch egg pie is created. Definitely going to become a regular staple for us, since we all adore scotch eggs so much.

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