Scotch Eggs

My husband has made this for me several times to take along on camping trips, and I though it would be fun to make a more creative version of it for breakfast last weekend. (We made our own sausage). It was fun to make, wonderful to look at and tasty as heck!

Traditionally the final product is breaded and deep fried. I could not bring myself to fry something already so fatty, so we baked them in the oven using the convection feature.

5 hard boiled eggs (put eggs in pan with water to cover, bring to full rolling boil, remove from heat, add lid and let sit for 15 minutes, rinse with cold water)

1 lb ground pork (you could use chicken or turkey I imagine)

1 tsp ground fennel

2 tbl ground sage

dash nutmeg

1 tsp white pepper

couple dashes Cayenne

onion powder 1 tbl

thyme 1/2 tsp

2-3 tbl maple syrup

bread crumbs

Mix the meat and spices well, add bread crumbs as needed to make a cohesive mixture.

Remove shell from the eggs and split the meat into 5 approximate portions

Using your hands make patties and wrap around the egg

Place the eggs on a non stick sheet pan

Cook for 30 minutes at 350, we used convection bake