Look what the Easter Bunny's gone and left me with...

Two recipes for HB eggs:
Eggs with eggs on 'em: quarter your eggs, (insert your favorite deviled egg recipe here or scoop out the yolks and mix them with mayo, anchovy paste, minced shallot and sour cream to desired consistency, fill whites with yolk mixture) and top with red caviar.



Chicago Eggs:
Mise en place:


5 hardboiled eggs
3 raw Italian Sausages
2 beaten raw eggs
Flour for dredging
Panko for breading
Oil for frying

Remove casings from sausages. Divide meat into 5 portions. Flatten 1 portion of meat between hands to make a very thin patty. Place egg on sausage patty in hand, enrobe egg with sausage;

dredge in flour.

Drench in beaten egg

and dredge again in Panko.

Repeat with all eggs. Heat about 1 1/2 inches of oil in cast iron skillet to 350 degrees (all I could think of here was being in the hot tub at the Y! )

Fry Chicago Eggs for about 3-4 minutes on each side, until tasty golden brown and delicious.


For most crunch, serve hot - for best flavor, cool to room temperature.

Serve giardinera or marinated red peppers on the side. Special thanks to Sparky for being my live-action photographer.

Strangely, these were not the gutbusters I'd thought they would be - the frying rendered most of the fat out of the sausages, so they were not at all greasy. Though they had a truly lovely crunch, I found that the egg seemed awfully bland hot out of the fryer (maybe it would be fun to experiment with enrobing LAZ's tea eggs?) We ate them for dinner and two each were sufficient, which left one for the 'spouse when he got home. It was amazing the difference; a little of the crunch had gone, but the strong contrast between the sausage's full flavor and the creaminess of the egg was beautiful.

Your Scotch eggs are truly inspirational. We've got a surplus of hard-boiled eggs, of course, and this would be a very good use of them. Thanks for the suggestion.