I knew I wanted to make an egg recipe I’ve never tried before, go beyond scrambled eggs. I saw someone else in the challenge post a photo of Scotch eggs and I knew immediately this would be the perfect opportunity to try this odd egg. Are you familiar with scotch eggs? They are a (peeled) hard boiled egg covered in sausage then breaded and fried. They sounded delicious. A perfect breakfast food served hot with a steamy cup of coffee on a lazy weekend morning. Don’t you think?

Welllllll, apparently this is not the traditional way to eat these beauties. They are typically eaten cold (shudder) with a salad. Cold hard boiled eggs I can do, but cold sausage is another story. The best part of making these at home is that you can eat them hot with a steamy cup of coffee for breakfast, if you’d like (and I do like).

Since pork sausage is a little on the greasy side I opted to bake these instead of frying to save a few calories. If frying is your thing by all means fry away! I also was concerned about my hard boiled egg being too dry after baking it, so I did a soft boiled egg instead. It worked beautifully!

SCOTCH EGG
4 hard boiled for 10 minutes (or soft boiled for 6 minutes), peeled
1 lb. ground sausage (I used pork but you could use turkey if you’d like)

Preheat oven to 350 degrees F. Divide sausage into four equal patties. Flatten patties and place egg in the center.

Wrap meat around the egg. Pressing to seal. Place sausage balls into a jumbo muffin tin.

Bake for 25 minutes. And enjoy hot or cold!

Fried version: Once the sausage is wrapped around the egg, roll the sausage ball in a beaten egg, then roll in breadcrumbs. Deep fry in hot oil for for 8-10 minutes, turning frequently.

What are your favorite egg recipes? I am a huge fan of frittatas! I usually make one frittata every weekend. 

BROCCOLI BREAKFAST QUICHE
1 pie crust
4 eggs *
1 1/2 c milk
1 tsp onion powder (you could use less)
1 c cheddar cheese
1/2 lb sausage, cooked (or ham, bacon, etc.)
2 c broccoli, steamed (asparagus is good too!)
1 Roma tomato, sliced
salt & pepper to taste

Preheat oven to 350 degrees F. Place pie crust in 9 inch pie tin. Place cooked sausage in bottom of pie crust and top with steamed broccoli. Beat eggs and milk together until thoroughly combined. Add onion powder, salt & pepper and 1/2 c cheese, to egg mixture and stir well.  Pour egg mixture over sausage and broccoli. Sprinkle the remaining 1/2 c cheese over the “pie”. Lay tomato slices over everything. Bake for 25-30 minutes, or until egg mixture is set. ENJOY!

*I used 3 egg whites and 1 egg –just to lighten it up a bit.

OTHER RECIPES USING BLACK SHEEP FARMS PRODUCE:
Beet Greens and Garlic Scapes with Pasta
Tom Thumb Lettuce Salad with Strawberry Vinaigrette
Baby Bok Choy Pesto

ROASTED BROCCOLI
1 bunch broccoli, chopped
2 T EVOO
salt & pepper
shredded Parmesan cheese

Preheat oven to 425 degrees F. Toss broccoli with oil and salt & pepper. Let broccoli cook for 10-15 minutes, turning half way through. ENJOY!

My mom recommends serving with a sprinkle of Parmesan cheese –I haven’t tried it this way yet, but I am sure it is delicious. The broccoli picks up a delicious nutty flavor when roasted. I am addicted to roasting almost all my veggies.

WOW that title is a mouthful, at least it is a tasty one! My husband raved over these little lasagna rolls. In fact, he said if I ever openned a restaurant I would HAVE to have these on the menu. What a great compliment for a dinner I threw together with stuff in the fridge.

Those of you who know me and/or have been following my posts know that I LOVE pesto. I could honestly just eat it right off the spoon (and have). Yum! I hope to someday have a Cuisinart food processor where I can make all sorts of great pestos, right now the jarred-grocery store kind works wonderfully. I had a partially used jar of pesto in the fridge and could not let it go to waste. Pesto was the inspiration for these lasagna rolls. I also had a partial jar of marinara sauce and a couple handfuls of baby spinach in the fridge that needed to be used. A little spicy Italian sausage in the freezer and I had the workings for a tasty sounding lasagna.

Let me just say that adding pesto to your jarred tomato sauce really freshens it up. The garlic and basil really complement the tomatoey flavor of a marinara. Give it a try, you won’t regret it.

Sausage and Spinach Lasagna Rolls

1 lb spicy Italian sausage (casings removed)
15 oz ricotta cheese
1/4 c Parmesan cheese
3 c mozzarella cheese
1 10 oz jar Pesto
1 28 oz jar Marinara sauce
couple handfuls Baby Spinach
1 package “boil” Lasagna noodles
salt to taste

Preheat oven to 350 degree F. Fill large pot with water, bring to boil. Salt water and add lasagna noodles, cook to package directions. Drain (reserving 1 c liquid), and rinse in cool water. Separate noodles on counter or cookie sheet, so they don’t stick together. Heat skillet over medium heat and brown sausage, breaking up large chunks, drain. Grease 9 x 9 baking dish.

Mix together pesto and marinara. Add 1/2 c sauce to bottom of baking dish. Mix ricotta, Parmesan, 1 c mozzarella, spinach, and reserved noodle liquid.

Assemble rolls:

Spread ricotta mixture on lasagna noodle.

Top with some browned sausage. Roll.

Place seam-side down in pan. Repeat until all ingredients are used. Top with remaining sauce mixture and mozzarella cheese. Cover with foil, bake 35-40 minutes. Remove foil and bake 5-10 minutes or until cheese browns.  ENJOY!