MR LYONS BAKED SCOTCH EGGS ENJOY DAN:

                     MR LYONS BAKED SCOTCH EGGS by CHEF DAN:

Serves 4

FOR THE MEAT:

4 egg to hard boil

1-pound ground pork

4-tablespoos Panko (breadcrumbs)

1/4-cup mixed herbs, (chives, sage, parsley, fennel and thyme

1/2-teaspoon EACH garlic powder, nutmeg, salt, and black pepper

BREADING:

1/4-cup all-purpose flour

1-egg, slightly beaten

3/4-cup Panko

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place the eggs into a saucepan, cover with water (about 1-inch above the eggs).

2.   Bring to a boil over medium-high heat.

3.   As soon as the water boils, turn heat to and simmer for 4 minutes.

4.   Then pace in ice water for at least 10 minutes.

5.   Peel the hard-boiled eggs; set aside.

6.   Place the ground pork into a bowl.

7.   Add the Panko and seasoning; mix well with your hands until combined

8.   Place the flour in shallow bowl; set aside.

9.   Crack an egg into the shallow bowl; beat it lightly and set aside.

10  Place the 3/4-cup Panko in another bowl; set aside.

11  Arrange an assembly line in the order of flour, egg, and Panko.

12  Place one of the meatballs in the center of pieces of plastic wrap.

13  Then flatten with heavy skillet and make flat, repeat process with other balls.

14  Roll one peeled egg in the flour, then place in the center of the meat.

15  Bring up the sides of the film to encase it, and smooth it into an egg shape using damp hands.

16  Dip each covered egg in flour, then egg, then Panko, then again in Panko.

17  Set the coated eggs on well-greased baking sheet.

18  Spray the egg generously with Pam, and place in preheated oven.

19  Bake the eggs for 20 minutes or until golden brown, and pork is cooked.

20  Serve the Scotch egg warm, cold, or room temperature.

ENJOY DAN:                                            LAUGHTER IS THE BEST MEDICINE!!