Bill's American Scotch Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 867
- Total Fat
- 78
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 354
- Sodium
- 574
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 large whole eggs, plus 3 eggs beaten
2 cups fresh basil leaves, plus a few leaves for garnish
1/3 cup whole pine nuts, plus 3 tablespoons finely chopped
1/3 cup grated Parmesan
4 cloves garlic
1 cup olive oil
8 ounces ground turkey
1/4 cup breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Pinch garlic salt
Directions
- Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.
- In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.
- Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.
- Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.
- Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.
- Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.
- Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.
- Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.