Angela Breidenbach's Scotch Eggs

Angela Breidenbach’s family tradition is an Easter Tea. Scotch Eggs are the prime draw. An inspirational speaker and author, her works include Gems of Wisdom: For a Treasure-filled Life, Creative Cooking for Simple Elegance, and on Kindle Creative Cooking for Colitis. Other works by Angela include compilation books and devotionals from Guidepost, Group, and articles in magazines, ezines, and newspapers. 


Angela also coaches courageous confidence, personal growth, and powerful living. She’s certified in mentor/peer counseling as a Stephen Minister and life coach. Angela serves as an assisting minister for her congregation in Missoula, MT. Look for her romantic comedy, A Healing Heart, from Abingdon Press April 2013. Visit Angela's website to learn more about her books.

Here's a recipe Angela's daughter learned to make last fall. Enjoy!

Scotch Eggs
1 pound maple sausage
10 hard-boiled eggs, peeled
2 beaten eggs
2 cups plain bread crumbs
1/3 cup white flour
Oil for deep frying

Flatten maple sausage into 10 equal patties. I use plastic wrap to help me keep the patties thinner and uniform. Heat oil to 350 degrees. Roll peeled eggs in flour. Shape one sausage patty around each egg. Dip hands regularly in cold water to prevent sausage from sticking to hands.

Roll sausage covered egg in raw, beaten eggs. Roll in breadcrumbs. Use a slotted spoon to transfer eggs into hot oil. Deep fry for 6-8 minutes. Let oil reheat before next batch. Make sure the oil covers the egg. I cook about 5 eggs at a time and then use a candy thermometer to be sure of the temperature before adding the next batch. Drain on paper towels. Cut across egg. Serve with a great green salad full of veggies.