An Italian twist on the classic Scotch Eggs. Italian sausage and a tomato & basil sauce.
We made this recipe for two or 1.5 eggs per person.
3 hard boiled eggs, peeled
3 links of Italian sausage (casing removed)
1 egg beaten
Flour to coat eggs
1 cup panko
I can diced Italian seasoned tomotoes
2 tbs basil (chiffonade)
3 tbs grated pecorino romano cheese
Flatten the sausage to create a disc that is about 2 times bigger than the egg. You will need to be able to wrap the entire egg in the sausage. Toss the egg in a bit of flour to coat and then wrap in the flattened sausage. Roll the sausage wrapped egg in the beaten egg and then in the panko.
Place the eggs is a casserole dish, chill for at least one hour (we chilled overnight) and then bake for 30 minutes at 400.
While the eggs bake, mix the diced tomatoes, 2 tablespoons of chiffonade, salt and pepper (to taste) in a saute pan until most of the liquid evaporates.
Remove eggs from oven when sausage is browned and drain on paper towel. Spread tomato basil sauce on plate, add egg and dust with one tablespoon of cheese.