Baked Chorizo Scotch Eggs
You know how a little weekend getaway can be just the ticket you need to relax and rejuvenate? Yep, I’m feeling that way after this past weekend. My husband and I stole a weekend away at an AMAZING B&B in Stillwater, MN. We stayed at the Aurora Staples Inn since the décor of the mansion was reminiscent of our mansion wedding which was fitting since we were celebrating our 10 year anniversary. We spent the whole day on Saturday just meandering down the main street shops, pausing for an hour to get a couple’s massage, then checked out a few of the local bars and eateries. Friday night’s fare was an assortment of Caribbean style jerk and ghostpepper hot wings at Smalley’s Caribbean BBQ. I think my lips are still burning from those wings and there were still 3 levels hotter to tempt your tastebuds if you dare. I must say they were the perfect amount of heat and flavor for me. Some like it hot 🙂 Saturday night we stopped by Domacin Wine Bar and had the best steak tartare I’ve ever tasted. Second course was a borscht soup which was to die for (I’m making it my mission to recreate that one!) and our main courses were equally as delicious. I would highly recommend that place!! A foodie’s paradise with great service and tasty wine. We had breakfast each day at the B&B which Cathy lovingly prepared for us. She’s such a sweetheart. It was just such a great little weekend escape.
On to this week’s breakfast…. we have a twist on the classic with Baked Chorizo Scotch Eggs. I used to have scotch eggs at a local pub downtown for an appetizer quite often and decided that I must make them… but with chorizo sausage to liven ’em up a bit. Of course, you can totally make them with regular breakfast sausage or Italian sausage too. Baking them takes a bit more time than frying but they are just as delicious. I started these baked chorizo scotch eggs with 4 hardboiled eggs. Helpful hint to get an egg that peels easily: be sure to boil your salted water first, then lower the eggs into the boiling water with a spoon and simmer for 15 minutes. Take them off the heat and immediately drain and cool with ice water to stop the cooking. Once peeled, engulf them in chorizo sausage. It works best to flatten out the piece of chorizo into a rectangle and then fold it over the egg being sure to seal the top, bottom and joining edge. Instead of coating mine in a breadcrumb based breading, I used quinoa flakes. Since the chorizo is sticky enough, I didn’t bother with an egg wash prior to breading them in the quinoa flakes. I just rolled them up and placed them on the baking rack. Easy! I left two of mine un-breaded below so you could see the progression.
You could just lay these eggs directly on the baking sheet but it does help them to be less greasy to elevate them on a baking rack placed inside the baking sheet. After they are baked, slice them in half lengthwise and devour. They are also tasty with a smidge of mustard served on the side.
- 4 eggs, hardboiled and peeled
- 1 pound ground chorizo sausage
- ¼ cup quinoa flakes (or you can use panko if you don't need it gluten-free)
- Preheat oven to 400 degrees.
- Boil eggs and peel them.
- Divide chorizo into 4 equal portions and form a small rectangle with them in your hands about ½ inch thick.
- Place 1 egg in center of the sausage and mold the sausage around egg being sure that top, bottom and joining edge are sealed. Repeat for other 3 eggs.
- Roll wrapped egg in quinoa flakes (or panko) and set on a wire baking rack placed on a baking sheet.
- Bake for 30-35 minutes.