One of my favorite treats when I was growing up was Scotch Eggs. It was one of mum’s specialty dishes and although I loved them, I never made them – until today! As a kid growing up, it was like having breakfast for dinner. Mum would use ground pork and an array of spices to make it tasty and then of course deep fry them to golden crispy outside, soft inside perfection. She stopped making them many years ago as her boys grew older and she forced (as only a loving mother could) us into a healthy eating. This is my version, much easier, healthier and one I think she would approve of.

I never intended to make Scotch Eggs today. I always thought it would be an all-day process, don’t know why, I just did. I was making meatloaf for a Sunday lunch. I love putting hard boiled eggs in my meat loaf and so proceeded with boiling my eggs and prepping my meat mixture. I wanted comfort food and to me, meatloaf is as comforting as you can get. As an aside, yes obviously I wrapped the meatloaf in bacon and made it in a Bundt pan. It made a beautiful presentation at the table. But I had ingredients left over and although I could have just kept going with making smaller meatloaves for mid-week meals (or for the kids to take home), I thought of mum’s Scotch eggs. So it took me all of 1 minute to get the technique down pat – no really, one minute, and I had Scotch eggs ready to bake. The oven was on anyway, what did I have to lose?! If it didn’t turn out, you wouldn’t be reading this.

But back to this dish, I rolled the meat wrapped hard boiled egg in panko and placed it on a small rimmed baking tray. The end result – oh my goodness!! They weren’t my mum’s, but boy were they good! Oh yes, my yolks weren’t runny – “oh boohoo!” but they were delicious. My combination of beef and chorizo sausage (really just my meatloaf recipe) really had great flavor. But you could just use the chorizo alone or some other ground meat on it’s own. So try this dish next time you are thinking of meatloaf, even if you aren’t, try it – maybe for Superbowl Sunday. So easy, so fast to make, so delicious! As always – enjoy!

1 lb lean ground beef (not extra lean) – at room temperature
4 fresh chorizo links – at room temperature
1 large carrot, cut into 3 – 5 pieces
1 large onion, cut into quarters
2 sticks of celery, cut same length as the carrots
1 tbsp. Aleppo pepper (use chili flake if you cannot find Aleppo pepper – but check the Arz store)
2 Thai Chilies, thinly sliced
1 tsp salt
Freshly ground black pepper
8 – 10 hard boiled eggs (medium if you want to aim for that softer yolk, not runny just soft)
1 cup panko

Heat the oven to 350f
Place the eggs in a single layer in a medium sized pot
Cover with cold water and bring to a boil
Boil for 5 minutes, turn off and let it cool for 10 minutes or until cool enough to handle
Peel the eggs and set aside
Spread the panko onto a plate or large bowl
While the eggs are cooking make the meat wrapping
Pulse in a processor until chunky – or chop by hand, the carrots, onions and celery
Add to a hot pan with oil and saute for about 10 minutes until softened – it will take less time if you pulse the pieces until almost pasty pieces (that’s a technical term – you’re welcome!) – set aside to cool
When cool, combine the meats, Aleppo pepper, chilies, salt, pepper and onion mixture – mix well
– Test for seasoning by taking a small amount and flattening into a patty, microwave for 20 – 30 seconds and taste it, adjust seasoning or not – as required
Scoop a heaping tablespoon into the palm of your hand and flatten it out – if it is sticking to your hands wet your hands, and try it – it won’t stick
Place the egg in the center of the meat and wrap the meat around it – shaping and sealing as needed
Roll in panko – place on a parchment lined rimmed baking sheet – repeat until you have used up all htte meat and eggs
Bake for 30 minutes or until the temperature of the meat – yes please invest in an instant read thermometer – about $20 or less in most stores – reaches 160f
Let cool slightly and enjoy.  I served mine with a tomato, persimmon and feta salad, but you can serve with some sweet/heat chili sauce or just some hot sauce or a nice salad, some flavored rice, a green salad etc. or just on it’s own!