Makes 6 servings
These crisp-crusted, sausage-wrapped eggs are a favorite in British pubs, and they’re also perfect tailgate food. Thanks to crunchy panko crumbs, there’s no need to deep-fry them the traditional way. The optional dry mustard gives them a little extra kick. Serve them hot, warm, or cold with some honey mustard for dipping (or make your own Sriracha Mayo by stirring a few squirts of Sriracha or other hot sauce into mayonnaise). Double the recipe if you’ve got a crowd. Note: If your sausage meat is fairly fatty, the meat coating may split open a little as the eggs bake. No worries—they’re just as beautiful and tasty. Just call them “Hatching Eggs!”
- 1 pound pork or turkey breakfast sausage
- 6 large eggs, hard-cooked and peeled
- 1½ tablespoons all-purpose flour
- 1½ teaspoons dry mustard (optional)
- 1 large egg, beaten
- ¾ cup panko bread crumbs
Preheat oven to 400°F. Divide sausage into 6 equal pieces, and flatten each into a 4-inch round.
In a small shallow bowl, mix the flour and optional mustard. Roll each hard-cooked egg in the flour mixture, then place it on a sausage patty and carefully shape the sausage around the egg to cover it completely.
Dip each into the beaten egg, then roll in the bread crumbs to coat. Place on a baking sheet and bake until the sausage is no longer pink, about 30 minutes. Serve immediately or let cool and refrigerate.