
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
|