|2 servings||calories per servings 320||protein serving 30 g||carbs per serving 27 g||total fat per serving 14 g|
Classic pub grub gets an overhaul here, with an eye toward healthier eating. These not-so-Scotch eggs take some time to prepare, but they can be made well in advance, and served when you’re ready to grub!
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||3 g|
Heat oven to 425° F. Place eggs in a bowl or container of hot tap water, and leave to allow the eggs to warm through while you prepare your mise en place.
Prepare your mise en place: Peel and mince 2 cloves garlic. Remove the chow chow solids and chop the chunkiest pieces, but reserve the liquid in its container. Tear or cut lettuce into bite-size pieces.
To the chow chow liquid, add half of the garlic, the mustard and 2 tablespoons olive oil. Place the lid tightly on the jar, and shake well to emulsify.
In a small saucepan combine 4 cups water, 1 teaspoon kosher salt and 1/2 teaspoon cider vinegar, and place over high heat. When the water comes to a boil add eggs, and cook 3 minutes for a soft and runny yolk; if you like a firm yolk cook the eggs 6 minutes. Gently stir the eggs a few times while they are boiling. When eggs are cooked to your preference, remove immediately and run under cold water 2-3 minutes to chill.
While you are waiting for eggs to cook: In a small bowl combine bread crumbs and 1/2 teaspoon Burger & Sausage Seasoning. Place milk in a separate small bowl. In a 3rd bowl, combine ground chicken, remaining chopped garlic, and remaining 1/2 teaspoon Burger & Sausage Seasoning. Mix well.
Peel eggs very carefully. Divide meat mixture into 2 equal halves. Shape and spread each portion into a disc about 4-5 inches wide and 1/2-inch thick. Place a peeled egg in the center of each disc, and gently wrap meat all around. Mold it with your hands so that you have an even 1/2-inch covering of meat around each egg.
Place 1 meat-wrapped egg into the bowl of bread crumbs, and roll to coat all over. Repeat with the other egg. Transfer each, 1 at a time, to the bowl of milk, and thoroughly soak the crumbs. Return each egg to the bread crumb bowl, and coat it all over again.
Lightly grease a heavy baking pan with 1/2 teaspoon cooking oil, then place eggs upright on the pan. Bake eggs 5 minutes, then roll onto a side (take this opportunity to reshape the meat mixture into an egg shape) and cook 5 minutes. Roll a quarter-turn onto another side, reshape, and cook 5 minutes more. Roll and reshape again, and cook 4 minutes more. Roll a final time, and cook until the ground chicken is fully cooked (firm to the touch, with juices running clear), about 4 minutes more. (The center of the meat coating should register 165 degrees on an instant-read meat thermometer.) Remove from oven and let rest 3-4 minutes.
When you’re ready to eat, toss lettuce with dressing, and some of the chopped chow chow. Serve scotch egg with salad on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...