| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs | 8 | Servings | |
INGREDIENTS
| 3 | tb | All-purpose flour |
| 1 1/4 | tb | Finely choppped sage |
| 1 | ts | Fresh Thyme OR |
| 1/2 | ts | Dried thyme |
| 1 | lb | Sausage |
| 1 1/2 | c | Bread Crumbs |
| Salt & Pepper | ||
| 2 | Eggs, lightly beaten | |
| 8 | sm | Hard-boiled eggs, shelled |
| Vegetable oil |
INSTRUCTIONS
Spread the flour on a piece of waxed paper. Mix the herbs into the sausage meat and divide into 8 pieces. In a small bowl combine the bread crumbs, salt, and pepper. Place the beaten eggs in a separate bowl. Roll each hard- boiled egg in flour to coat all over. Flatten each piece of sausage meat. Place a boiled egg in the center of each sausage circle and press the sausage around the egg, covering the egg entirely. Dip the sausage-covered eggs into the beaten eggs and then into the bread crumbs. Roll the eggs to coat all sides. Heat the vegetable oil in a deep pan to 360~. Fry the eggs in enough oil to cover until golden brown. This will only take a few minutes. Drain on paper towels. Serve warm or refrigerated. To serve, cut the eggs in half, exposing the concentric circles of egg yolk, white, and sausage meat. Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Mar 15, 1998
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