I’ve long admired the Scots. Be it their attire (kilts), their cuisine (eggs), or their whiskey. I don’t recall what whiskey from Scotland is called but I imagine it is something Scottish. Failing a miraculous recovery of my memory, we’ll be forced to forgo any discussion of Scotch booze and dive right into the eggs. Oh the glory of a boiled egg wrapped in a mixture of sausage and crumbs then deep fried. The veneration should be mine, if I was in procession of my deep fryer. Alas, I generously gifted it to a coworker no less than 9 months ago and it hasn’t moved from the spot on which I set it.
No deep fryer has not made Chili365 a dull boy, I’ve just used my imagination to deconstruct the dish. What had been three dimensional now becomes (more-or-less) 2D. What had been staid now become chili.
1 lb ground pork
1 T chili powder
1 t garlic powder
½ t red pepper flakes
½ t Bavarian seasoning
2 T El Pato brand jalapeno salsa
3 T butter, softened
- Hard boil eggs. This is best accomplished by adding room temperature eggs to boiling hot water. Boil time should be exactly 12 minutes.
- Fry pork and drain.
- To the drained pork add seasonings and salsa.
- Simmer for 5 minutes.
- Allow eggs and pork to cool to the point where they can be handled comfortably.
- Peel and slice the eggs and place the slices on the bottom of a pie plate.
- In a bowl, mix pork, softened butter, and panko.
- Top eggs with pork mix.
- Bake at 350 for 30 minutes.
- Serve with coffee.
More of a loosely aggregated casserole than a pie, crumbly aesthetics aside, the chili tasted excellent. The seasoned sausage and panko crumbs lent a tasty companionship to the backyard-fresh hard boiled eggs. I’d have like to see the topping more crunchy, but this a niggling point. The excellent speaks volumes and most of the ITP wanted some more. After breakfast there was a small amount of Scotch egg chili pie remaining, but we soon kilt it.