Scotch Eggs for Burns Night

January 25, 2017 By palatablepastime in Appetizers, British, Cooking Method, Course, Cuisine, Eggs, European, Main Ingredients, Meats, Pork, Sausage, Scottish, Stovetop Tags: appetizer, art, British, Burns Night, eggs, poetry, Pre-Raphaelite, Quail, Rabbie Burns, Robert Burns, Romanticism, Scotch, Scottish Leave a comment

Scotch Eggs for Burns Night transform Quail’s eggs coated in savory sausage into a delicious crispy appetizer.

Continue reading →

%d bloggers like this: