Easiest ‘Scotch Eggs’ & Mustardy Watercress

2 Smart Points/1X Egg * 2 Smart Points/Dressing

 

Long, rambling, and completely inconclusive, the history of Scotch Eggs sees them from countryside picnics of wealthy Victorians to blankets of “good brown gravy” as middle class supper. Recently re-discovered by (mostly American) gastropubs after falling stale to gas station cold cases in the 90’s, the one constant fact remains that they are in no way Scottish. One tale has them travelling to England via France from Algeria where they were spiked with clove and other heady North African spices meant to disguise the often foul meat of the time. Another exotic anecdote pins their origin to occupied India brought home and adapted with the likes of Mulligatawny stew. Nargis Kofta, a rather well-known Indian dish of mutton meatballs with a hard egg center served under tomato onion curry sauce may indeed advance the case. In the absence of true evidence, I’ll romantically ascribe the 1738 story as told by the in-house archivist at one of London’s heritage luxury department stores, Fortnum & Mason. Often a starting point for the weekly carriage journey to elite country estates, the store lays full claim to the traveler’s nosh. If not developed on site, it is clear they at least popularized the unusual snack as it was a convenient addition to the cheese sandwiches and hand pies in the posh baskets meant to be enjoyed on the trip out of town.

An almost upside-down breakfast “cup,” the addition of crispy breadcrumbs, mustard sauce, pickles and a small salad take these guys from daybreak to brunch, straight to a light dinner. Skipping a deep fry frees up not only time but calories and Points. Feel free to serve with whatever green salad you prefer, but I can’t resist the pepperiness of arugula or watercress.

 

Easiest ‘Scotch Eggs’

Makes 12 eggs, serving 6

Per 2 eggs: 4 Smart Points

 

Non-stick cooking spray

¾ cup Panko breadcrumbs

1 16-ounce tube turkey breakfast sausage, thawed if frozen

Additional spices (such as sage, garlic powder, thyme, etc), as desired (see HINT)

12 medium eggs ** SIZE IS VERY IMPORTANT HERE

 

To garnish:

grainy, Dijon, or spicy brown mustard

0% fat Greek yogurt

Small dill pickles

 

Preheat oven to 400 degrees. Thoroughly spray a standard non-stick muffin tin with cooking spray. Add 1 tablespoon panko to each hole and carefully tilt and shake the pan to evenly cover the sides and bottoms with crumbs. Do not aggressively tap the tin as it will result in an uneven coating.

Meanwhile, in a medium mixing bowl, combine the sausage meat and any additional spices thoroughly. Using a kitchen scale, divide the mixture into 12 equal balls, weighing about 1⅓ ounces or 35 to 40 grams each. Alternatively, eye-ball the division, using about 2 rounded tablespoons for each.

Using wet hands, form a thin patty about 3½ inches across from each ball and carefully lay into prepared muffin hole. Gently press the meat evenly into the bottom and up the sides of the tin, making sure not to leave any gaps. Add a freshly-cracked egg to each and season with freshly ground black pepper and coarse Kosher salt.

Bake in the center of the oven for 20 minutes, or perhaps a couple minutes less for more runny yolks. Let sit a minute or so in the pan, then run a knife around the edge and use a flexible spatula to release each to a serving plate. Serve warm or at room temperature with good mustard or a mustard sauce of half mustard to half Greek yogurt, small dill pickles, and a green salad (basic dressing follows.)

 

HINT: I found the flavor of the Butterball turkey breakfast sausage I used a bit flat and would recommend punching it up as you see fit. Add a ½ teaspoon of whatever dried spices you love, such as sage, garlic powder, thyme, or even just some salt and freshly ground black pepper.

 

Basic Mustard Vinaigrette

Makes about 3 tablespoons, enough for 6 to 8 ounces greens, serving 4 to 6

Per 2 teaspoons: 2 Smart Points

 

2 teaspoons grainy, Dijon, or spicy brown mustard

2 teaspoons red wine vinegar

2 tablespoons extra-virgin olive oil

 

Place mustard and vinegar in a mixing bowl large enough to hold all desired salad greens. Stir to incorporate well. Using a large wire whisk, slowly add the olive oil in a thin stream until fully emulsified. Season with freshly ground black pepper and coarse kosher salt to taste. Add the greens and mix thoroughly.