This recipe comes from the cookbook, Brown Bagger. An easy way to pack eggs and sausage into a take-along lunch. Scotch Eggs are neat to eat; you won’t even need a fork. They’re great for breakfast too.

BAKED SCOTCH EGGS

1 Tablespoon snipped parsley
1/2 pound bulk pork sausage
4 hard-cooked eggs, peeled
1/4 cup flour
1 beaten egg
8 rich round cheese crackers, crushed (1/3 cup)

Preheat oven to 375 degrees F.

In a bowl stir the parsley into the sausage. Divide the sausage into 4 pieces. Shape each piece into a 4-inch round patty. Wrap each sausage patty around 1 hard-cooked egg, covering the egg completely.

Roll each sausage-wrapped egg in the flour. Roll in the beaten egg, then in cracker crumbs.

Bake in a shallow baking pan for 25 to 30 minutes or till sausage is thoroughly cooked. Remove from pan; cool on a wire rack up to 1 hour.

Pack each egg in a small clear plastic bag. Store in the refrigerator.

Makes 4 servings.

For each serving, pack 1 chilled Scotch Egg in an insulated lunch box with a frozen ice pack.