SERVES 4 to 8
Jane Eyre is my favorite book, and I’m a sucker for any fog-shrouded British mystery. I can’t get enough of the accents, the Queen’s English, the tweed and wellies, the moody weather, and the fervent belief that a steaming cup of tea is a cure-all. Scotch eggs were invented at the London department store Fortnum & Mason and were packed in picnic baskets for members of Victorian high society on their way to Ascot races. These days, pre-packaged Scotch eggs are a staple at roadside service stations and are often eaten cold. Step it up a notch and serve these with a dollop of olive oil mayo mixed with a little spicy mustard.
INGREDIENTS
• 2 pounds ground pork
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon nutmeg
• pinch cinnamon
• pinch cloves
• 1 teaspoon dried tarragon leaves
• 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
• 1 tablespoon dried chives
• 2 cloves garlic, minced (about 2 teaspoons)
• 8 large eggs, hard-boiled and peeled
• 1 bag (2 ounces) fried pork rinds (optional)
• 2 large eggs, raw (optional)
DIRECTIONS
1. Preheat the oven to 375 F. Cover a baking sheet with parchment paper.
2. Place the ground pork in a large mixing bowl. Add salt, pepper, nutmeg, cinnamon, cloves, tarragon, parsley, chives, and garlic. Knead with your hands until well mixed.
3. Divide the pork mixture into 8 equal servings. Roll each piece into a ball, then flatten it in your palm into a pancake shape. Wrap the meat around a hard-boiled egg, rolling it between your palms until the egg is evenly covered. This is much easier than it sounds. If the meat sticks to your hands, moisten them with a little water. Place the meat-wrapped eggs on the baking sheet.
4. If using the pork rinds, place them in the bowl of the food processor and process until they resemble bread crumbs; pour them onto a plate or in a shallow bowl. In another shallow bowl, beat the 2 raw eggs. Gently roll each meatball in pork rind crumbs; you want just a thin dusting. Then roll each meatball in the raw egg and roll it a second time in the crushed pork rinds to evenly coat. Place it on the baking sheet.
5. Bake for 25 minutes, then increase the temperature to 400 F and bake an additional 5–10 minutes, until the eggs are golden brown and crisp.
