The wind whipped about me mercilessly, as I waited for the cowboys to get their food and coffee. The sun was shining and the temperature hung around 45*, but it didn’t feel that warm on the open prairie. The sound of cows lowing and calves bawling drowned out the talking and laughter of the cowboys.
When I looked in the foil-covered pan sitting on the tailgate, I saw something that looked like sausage balls. I took one, because I love sausage! The hot sausage warmed my cold hands, and I bit into it as the Wyoming wind whipped my hair. Inside the sausage was a hard-boiled egg!
Then I remembered… Cliff had told me that this ranch served something called “Scottish Eggs”. His description of a hard-boiled egg inside sausage had sounded delicious. I was happy to get a chance to try them. Somehow, it seemed the perfect food for a branding snack. Hot, easy to hold, full of protein – to give the cowboys energy.
I relished every bite, and resolved to go home and make them myself! Since that day on the wide and windy prairie, I have made them often. Today I want to share with you this incredibly easy, filling breakfast food.
The process is incredibly simple. You take a pound of bulk pork sausage, divide into 6 equal parts, and flatten each part. Then you place a hard-boiled egg on top of the sausage, and wrap the sausage around the egg. The wrapping is the hardest part – you might have to squish it a bit to get the egg completely covered. You can divide the sausage into only 5 parts for a thicker sausage layer, if you like.
- 6 hard-boiled eggs, peeled
- 1 lb pork sausage
- Peel the eggs
- Divide the sausage into 6 equal portions
- Smash each sausage ball flat
- Lay egg on sausage
- Wrap sausage around egg
- Place on a pan
- Bake at 350 for 20 minutes.