Now from the start, one would think that “Scotched” referred to the place of origin for this delicious, wrapped and baked egg, but that is not the case. “Scotched” simply refers to the fact that the meat is pressed, or scotched, against the egg before coating and baking. So simple to make, I would even offer this recipe with cheese sauce for a filling treat.

2 eggs

1⁄4 cup milk

5 eggs, hard boiled and cooled

2 tablespoons cornmeal or flour

1 pound hot or sweet Italian sausage, casings removed

2 cups dry breadcrumbs

1 cup Breakfast Red Pepper Glaze, recipe below

Preheat oven to 375 degrees F. Line a sheet pan with parchment or wax paper; set aside. Whisk eggs with milk well; set aside. Roll hard-boiled eggs lightly in cornmeal. Portion the sausage into 5 mounds. Take 1 mound and flatten it out in the palm of your hand. Lay 1 coated egg in the middle of the sausage and form the sausage around it, pinching in places, if needed, to seal. Repeat with remaining eggs. Roll the sausage-coated eggs in the egg wash and then into bread crumbs, firmly forming so crumbs stick. If desired, repeat this step twice for a thick crust.

Lay the eggs on an ungreased pan and bake 25-30 minutes, or until nicely crisp and browned. Remove from oven and slice in half to serve immediately with Breakfast Red Pepper Glaze.

While sausages are cooking, combine 1⁄2 cup chili sauce, 1⁄4 cup ketchup, 2 tablespoons hot sauce, 1 teaspoon Worcestershire sauce, 1⁄2 teaspoon brown sugar, 1⁄2 teaspoon apple cider vinegar and salt and black pepper to taste in a small saucepan. Bring to scalding over medium heat, stirring a couple of times. Serve hot.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.