Scotch Egg Casserole?!

[artificer]

So this recently rolled across my facebook feed-

It is, to say the very least, quite odd.

Scotch Egg Casserole.



Someone actually gave it a go and said it was good, but I think I'll keep my Scotch Eggs with spicy mustard and leave it at that.

ith:

[creagdhubh]

Someone actually gave it a go and said it was good, but I think I'll keep my Scotch Eggs with spicy mustard and leave it at that.

ith:

Uh, yeah....me too!!!

[ASinclair]

So this recently rolled across my facebook feed-

It is, to say the very least, quite odd.

Scotch Egg Casserole.



Someone actually gave it a go and said it was good, but I think I'll keep my Scotch Eggs with spicy mustard and leave it at that.

ith:

That's just not right!

[cookingkilted]

After reading this, I think I may try it one day. https://retrorecipe.wordpress.com/20...egg-casserole/

[ratspike]

From time to time I encounter a dish that makes me miss eating meat. It may be a sin against all that is good and right in the world to treat a scotch egg in such a manner, but I have to admit it looks pretty tasty.

[Cavfsnco]

that is truely frightening. I'll stick to the normal eggs with mustard and a pint

[JohntheBiker]

A bit of culinary over-thinking of what is already a complete and portable meal - try putting a casserole in your pocket!

[AFS1970]

A couple of things I noticed, first why half the eggs before adding the sausage? That just seems strange. Then looking at the picture, there looks to be some other sort of meet int he casserole that is not listed in the ingredients, either that or it uses allot more eggs and those are just overturned eggs. The main picture shows the onions cut quite a bit larger than the dicing they are given later on, which makes me wonder if we have even seen a picture of the finished product.

All that being said, I think it could be saved, if the eggs were made as normally done, and then quartered after cooking. Perhaps a mustard based sauce instead of peppers and tomatoes would be a tad more traditional, if such a thing can be said about such a dish. I can think of one sauce I make, that I was first introduced to at a St. Patrick's day dinner to have over corned beef. As the Chef was German and he said this was his grandmother's sauce, I figured it was German. Years later he told me it was Hungarian, and that his Grandmother got it from a neighbor. So it seems fitting to adapt to such a not quite Scottish dish.

[English Bloke]

Sounds lovely... I'd give it a go.

[artificer]

A couple of things I noticed, first why half the eggs before adding the sausage? That just seems strange. Then looking at the picture, there looks to be some other sort of meet int he casserole that is not listed in the ingredients, either that or it uses allot more eggs and those are just overturned eggs. The main picture shows the onions cut quite a bit larger than the dicing they are given later on, which makes me wonder if we have even seen a picture of the finished product.

All that being said, I think it could be saved, if the eggs were made as normally done, and then quartered after cooking. Perhaps a mustard based sauce instead of peppers and tomatoes would be a tad more traditional, if such a thing can be said about such a dish. I can think of one sauce I make, that I was first introduced to at a St. Patrick's day dinner to have over corned beef. As the Chef was German and he said this was his grandmother's sauce, I figured it was German. Years later he told me it was Hungarian, and that his Grandmother got it from a neighbor. So it seems fitting to adapt to such a not quite Scottish dish.

The first "Main" picture is from the original recipe card, the rest of it is someone's blog (retrorecipes) actually giving the recipe a go. That probably covers the discrepancy in onions- As for the 'extra' meat, my guess is that the card probably shows a double
recipe and those are eggs turned downward into the tomato.

I thought about a mustard sauce as well, or even a British Onion Gravy, the sort used on Toad in the Hole, possibly finished with a bit of mustard.

I guess the tomato sauce is what threw me in this recipe. I guess I 'get' the Sweet & Sour with it, but the sauce is otherwise quite plain. The idea of a mustard sauce goes a long way to making this more exciting.

I think I'd rather just heat the finished Scotch Eggs in the oven and then dress with a sauce right before serving.