Since we apparently learned nothing from our previous 1964 egg recipe, tonight we’re sampling Scotch Egg Casserole, also brought to you by the fine folks of Sunrise Eggs in Australia.
You may be asking, why Scotch eggs? The ad thinks the answer should be “because it’s economical” but “generous, too… generous with body-building, protective protein, vitamins and minerals.”
We think the answer should be “because they’re hilarious, weird, and look like alien eyeballs if you squint at the picture.”
3 hard-boiled eggs
1/2 lb. sausage mince
1/2 cup tomato puree
1 beaten egg
2 tablespoons flour
1 large tomato
1 red pepper
1 tablespoon sweet and sour sauce
To make Scotch eggs, combine sausage mince with beaten egg, flour and seasoning; wrap around halved, hard-boiled eggs; fry in hot fat until brown. Saute chopped tomato, onions, and pepper. Transfer Scotch eggs, tomato, onions, pepper, tomato puree, sauce and seasonings to casserole dish. Thoroughly heat in moderate oven. Serves 3.
We have a lot of ingredients here. I’m using bratwurst, which is a pretty mild sausage, because it was on sale. (There are a dozen sitting in the fridge, and this recipe only calls for two, so I think we’re going to eat brats for a few days after this.)
The sausage has to be mixed with flour and a raw egg… for some reason. (Traditionally, Scotch eggs are breaded, so I assume this is just an adaptation of breading.)
All that egg made the sausage mince extremely runny and sticky, and it was quite hard to get it to stick to the eggs instead of my hands. On the other hand, I think it may have helped make it more malleable and easier to shape around the eggs. It was a weird trade-off.
Eventually, I managed to get a thin coating of sausage around all the egg halves.
While I washed sausage goop off my hands, Buzz fried them. The sausage started pulling away from the egg instead of staying a nice, solid coating — oh well, it’s going to be covered with sauce, I’m sure that’s fine.
I cut up the onions, pepper, and tomato.
Once the eggs were done frying, we sautéed the veggies in the same oil.
The vegetables were then mixed with the tomato sauce and sweet and sour sauce, and poured over the eggs.
The recipe says to heat everything together in the oven for a while, but the Scotch eggs and sauce were both still quite hot. We just took it to the table and served.
I am completely and utterly shocked, but this tasted good. The Scotch eggs were rich and delicious, and the sauce was just the right balance of sweet and savory. Even the kids, who passionately hate onions and tomatoes, ate their vegetables with almost no complaint. (They complained like crazy when they saw onions, but stopped complaining once they tasted them.)
Given how tedious it is to make Scotch eggs, I’d probably adapt this by just frying sausage bits and chopping up some eggs and mixing it all together — but wow, I really want to try this again. The Potato Egg Nests are redeemed.
This 1964 Australian Women’s Weekly ad, scanned by Vivat Vintage, proves that Sunrise Eggs recipes weren’t always terrible.