½ lb Breakfast sausage
Panko bread crumbs
1tbl Kosher Salt
1tbl Black Pepper
3 cup oil for frying
Fill 3qt sauce pot with 2qts of water.
Bring water to a boil and gently place in 6 room temperature eggs, using a spoon. Set a timer and boil for 9 minutes, remove from heat.
After slightly cool, remove shell and chill until cold about 1 hour.
In a medium bowl, whisk 2 eggs to make egg wash. Place flour in a second dish and Panko bread crumbs in a third dish.
Take sausage and gently flatten in the palm of your hand. Wrap around cooled egg and dip into flour, egg wash and then bread crumbs until fully coated. Set aside.
In a sauce pot, heat oil to 350 degrees using a thermometer to maintain temperature.
Carefully lower each egg into hot oil using a slotted spoon. Gently roll the egg around until it's dark golden brown. Remove egg with a slotted spoon, place on a paper towel, season with salt and pepper and allow to cool.
Cut each egg in half and place on a plate along with some brown or Dijon mustard and sweet pickles or cornichons to serve.
Prep time: 1:20
Cook time: 3 to 5 minutes
ABOUT THE DISH:
The Scotch Egg was invented back in the 1730's in London and it gets it name from the word "scotched" which means processed. This is has been a staple in pub food for over 200 years and is now making a comeback in pub/restaurants across the U.S.
Basically it is a hard boiled egg, wrapped in sausage then coated in breadcrumbs and deep fried.
MiMo's Gastropub (Formerly MiMo's Neighborhood Eats)
2101 Airport Blvd
Hours: Tuesday – Thursday from 11:00 a.m. until 11:00 p.m.
Friday and Saturday from 11:00 a.m. until 12:00 a.m.
Sunday from 10:00 a.m. until 3:00 p.m. (Brunch menu)
ABOUT THE RESTAURANT:
MiMo's Gastropub will be South Alabama's premiere Gastropub, featuring crafted beers and whiskeys from around the state as well as the US. Our cuisine will be on the cutting edge of pub fare along with twists on southern favorites. As a Mobile business, it is our commitment and vision to prepare our food "from scratch" from local, sustainable products and support of local farms and businesses in our area, crafted beers and whiskeys from around the state.
ABOUT THE CHEF:
Chef Jon Gibson is originally from Alabama and has recently relocated back to Alabama after working abroad and across the United States for several years.
He has worked under French Master Chef and Two Star Michelin Chef Edouard Loubet. Chef Jon has also made numerous cooking appearances at the 2009/2010/2011 Taste of Newport, in Newport Beach, CA. KTLA morning news in Los Angeles, Orange County Registers "Cooking with OC Chefs", Coast Magazine, KABC 790AM Chef Irby's "Bikini Lifestyles" radio show and published in Chef Irby's "The Complete Idiot's Guide to Cooking Quinoa" cookbook.
While working in California, Chef Jon brought California cuisine to a different light with subtle touches of Southern, Pacific Rim, Southwest, and European cuisines incorporated into the menus. The menus are changed every six months to reflect the use of fresh seasonal and local ingredients, which earned him the title of "King of Beach Cuisine". He is looking forward to "turning southern cuisine on its ear".