Killing Them Softly: Scotch Eggs


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Scotch Eggs
AUTHOR: Ann Longo
COOKBOOK: La Cucina Alpina, Solvay Tyrol Club Auxiliary

WHY DID I CHOOSE THIS? Because it’s everything I imagine the 1970s to be. Because it’s the strange love child of meatloaf and breakfast. Because obesity might be genetic, but it can be corrected by not serving garbage like this.

Scotch Eggs

  • 8 hard-boiled eggs
  • 1 lb. hamburger
  • 8 slices bacon
  • 1 large can tomato sauce
  • 1/3 cup grated cheese

Roll eggs in the hamburger until they are covered with the meat, then cover each meat covered egg with a strip of bacon. Place in a casserole and cover with tomato sauce. Sprinkle cheese on top. Bake at 350 degrees for 40 minutes.


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