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Scotch Eggs on the Egg

This is the first time I've posted a cook. We usually eat late, and my husband might not be too pleased if I held up dinner to take photos and plate carefully. But I made these in the afternoon. Although a bar snack in Britain (and usually deep fried), these are good for breakfast or lunch. Most recipes use a pound of sausage for four eggs, but I didn't want that much meat. 

Use any sausage you like or get something mild and spice to your taste. Divide into six equal portions.

Put six LARGE eggs in a sauce pan, cover with water and boil for 3 minutes. Put in ice water.

Carefully peel the eggs (they are soft boiled and a bit fragile). Smash a portion of the sausage thinly in an oval and enclose the egg. 

Cooked indirect at 350 for an hour on a mini. 

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Owner of a large and a beloved mini in Philadelphia

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