Forget cereal and pancakes. It's time to get creative with your breakfast! This sophisticated recipe for Cumberland Sausage Scotch Eggs with Piquant Tomato Chutney comes from Henry Whipple House Bed and Breakfast, in Bristol, New Hampshire. Get cooking! If you make it, leave a comment below and let us know what you think.
4 hard-boiled eggs
- 1 lb. organic ground pork
- 1 small onion + 2 oz. onion
- 1 teaspoon fresh sage
- 1/8 teaspoon ground mace
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoons sea salt
- 2 tablespoons flour
- Beaten egg
- Toasted breadcrumbs
- 8 oz. Roma tomatoes
- 4 oz. green apples
- 2 oz. raisins
- 1/4 teaspoon sea salt
- 1/4 teaspoon chopped or groun ginger
- 1 teaspoon mustard seeds
- 1/4 teaspoon cinnamon
- 4 fl. oz. apple cider vinegar or apple juice
1. For the piquant tomato chutney: Combine chopped tomatoes, chopped and peeled green apples, chopped onions, raisins, salt, ginger, mustard seeds, cinnamon, apple cider vinegar or apple juice in a pan and bring to a gentle boil. Reduce heat and cover. Simmer for approximately 1 hour for a thick and chunky consistency.
2. Hard boil four eggs and set aside.
3. Mix ground pork with onion, sage, mace, pepper, salt, and flour until well mixed. Divide into four portions and mold around eggs to completely encase the eggs.
4. Dip each covered egg in beaten egg and then roll in breadcrumbs.
5. Place on a parchment covered baking sheet and bake at 375 degrees for 15 minutes until sausage is browned and cooked through. To serve, cut in half and serve with warm tomato chutney and a side of breakfast potatoes of your choice.