We frequent the Hillcrest Farmers Market quite a lot. While I try to venture around San Diego and check what other farmers markets have to offer, what always brings me back to the Hillcrest one are the scotch eggs sold at Bubbles Gourmet Foods.
I’ve written about Bubbles before and since we initially spotted his scotch eggs in 2006, the price on these little meaty gems have gone up significantly from $3 to a whopping $3.75. Okay, so it’s not much of a price jump but when you can get bite-sized coconut pancakes for $.25 each a few stalls down the way, every quarter helps. Anyways, I’ve been meaning to try making scotch eggs myself. And once I made them, I don’t think I’ll be going to Bubbles any time soon for them. They are easy!
I took several shortcuts when doing the scotch egg: baking instead of deep frying and using pre-made low-fat breakfast sausage meat. Once the eggs were boiled, assembling and cooking the things took less than 40 minutes.
A tube of breakfast sausage makes approximately 3-4 scotch eggs, depending on how thickly covered you want each egg to be. I say go thicker since the eggs tend to break through the sausage covering and gets scorched during the cooking process.
That’s it. I’ve seen it served alongside hot mustard but my favorite condiment is HP Sauce. So simple and fast and most importantly, so deliciously meaty!
I’m not even surprised the scotch egg has its own informative and annoyingly-catchy, theme song.