
Dinosaur Scotch Eggs

Dinosaur Scotch Eggs
Yield: 12 servings
Yield: 12 servings
Soft boil eggs for 4½ minutes in boiling water; shock in an ice bath.
Peel eggs.
Peel and pit avocados by slicing lengthwise, then replace pit with peeled soft boiled egg. Season with salt and pepper; place second half of avocado on top to seal in egg.
Cover avocado completely with layer of spicy Italian sausage, approximately ½-inch thick.
Chill in refrigerator for at least 20 minutes.
Use a three-step breading process over sausage: flour, egg wash and panko.
Deep fry at 350° F for 4 minutes or until golden brown. Finish in oven at 300°F for 12–15 minutes or until sausage is completely cooked through.
eggs to be soft boiled |
12 each
|
Avocados From Mexico |
12 each
|
salt |
1 Tablespoon
|
black pepper medium grind |
1 Tablespoon
|
Spicy Italian sausage raw |
3 pounds
|
flour |
3 cups
|
eggs beaten |
12 each
|
Panko |
6 cups
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.