With Ash Wednesday, we begin Lent, which leads to Easter! It’s fairly early this year, on March 31st, practically around the corner. For many of us, it’s time to start planning our Easter menu too.
Easter morning seems to always go hand in hand with an Easter Egg Hunt, or at least an ample supply of dyed boiled eggs. Assuming that they have been kept properly refrigerated rather than on display, the dyed eggs are still perfectly edible, even if they are a bit colorful even after being peeled. This is one way to serve them, besides the deviled eggs that so many of us know to expect on Easter’s dinner table. It’s also fairly easy, once you master the not-so-difficult art of squishing the sausage around the egg evenly.
If you want to dress the eggs a bit, try serving them with a medium white sauce. To turn that white sauce into a cheese sauce, simply add about 3/4-1 c. of your favorite cheese, either in white (try Swiss or white cheddar) or yellow/orange (try sharp cheddar, mild cheddar, colby, or hoop cheese). Toast and hash browns would also be excellent accompaniments.
- 1 lb. bulk breakfast sausage (we used Jimmy Dean, as it seems to have less fat than many brands)
- 5 boiled and peeled eggs
- breadcrumbs, seasoned with salt & pepper
- oil for skillet
Divide sausage into five equal portions. In the palm of your hand, flatten sausage and insert egg, folding sausage around egg evenly to make a “meatball”. Roll sausage in breadcrumbs to coat well. (These sausage balls may be refrigerated at this point for later preparation.)
Fry sausage balls in large, heavy skillet over medium heat, turning every 2-3 minutes, to lightly brown sausage ball on all sides. Remove to platter and keep warm until serving.
Note: 1 pound of sausage provides enough ground meat mixture to coat 5 boiled eggs. Recipe may be multiplied accordingly to provide enough servings. Most people are satisfied with one Scotch Egg, but big eaters might desire a second. They can also be reheated for weekday breakfasts.