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Video: Make breakfast more exciting with Scotch eggs

TODAY recipes
updated 11/9/2012 4:48:35 PM ET 2012-11-09T21:48:35

Recipe: Scotch eggs

  • 1 soft boiled egg
  • 4oz breakfast sausage (this could be made or bought)
  • Bread crumbs

Using your hands, carefully flatten out the sausage mix into a pancake, making sure the thickness is even all around. Put the egg on top of the sausage and wrap it around the egg. Refrigerate until it's nice and cold.

Take the scotch egg out of the fridge and bread the entire outside layer. Dredge it in flour then coat with an egg wash and bread with a good chunky bread crumb again. Refrigerate again until cold.

Fry in a 350 degree fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.

Recipe: Porridge

  • 1 1/2 cups whole milk, plus a few generous splashes
  • 1 1/2 teaspoons Maldon or another flaky sea salt
  • 1/2 cup steel-cut oats
  • 1/2 cup rolled oats (not "quick-cooking" or "instant")
  • About 2 tablespoons sugar (maple, brown or white) or maple syrup

Combine the 1 ½ cups milk, 1 ½ cups water and the salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium. Cook the oats at a steady simmer, stirring frequently and tweaking the heat as necessary to maintain the simmer. After about 20 minutes simmering, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them. Turn off the heat.

Have a taste. It's good and salty, isn't it? Now you want to add sugar or syrup to your taste. I like my porridge to taste a little salty at first, then fade into sweet. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way around. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.


This recipe feeds four, but it's great reheated. Make the whole batch even if you're just feeding one or two. Reheat leftovers over low heat along with a splash of water or milk.

Recipe: Roasted peanuts with rosemary and garlic

  • 1/4 cup extra virgin olive oil
  • 12 skin-on garlic cloves
  • 1/2 cup lightly packed rosemary leaves
  • 3 cups salted skin-on roasted peanuts, preferably small Spanish peanuts
  • 1 tablespoon Maldon or another flaky sea salt, or more to taste
  • 5 or so dried pequin chilies or pinches of red pepper flakes

Heat the olive oil in a wide pan with high sides over medium-high heat until it just begins to smoke. Add the garlic cloves, adjust the heat if necessary to cook them at a steady sizzle, and cook, tipping the pan occasionally so the oil pools almost cover the cloves. Cook until the garlic has some golden brown spots and the skins begin to split and blister, about 5 minutes.

Push the garlic to one side of the pan, put the rosemary in the oil next to the garlic, and add the peanuts to the space remaining in the pan. Turn the heat down to medium and let the rosemary sizzle in the oil for a minute, stirring it a little, then stir it together with the peanuts and garlic.

Let them all quietly and steadily sizzle together — you're infusing the flavors of the garlic and rosemary into the peanuts and cooking the garlic more so it'll be soft and creamy. Reinvigorate the roasted peanuts by stirring and tossing them often, so they all get to spend some time against the bottom of the pan, about 5 minutes. About a minute before that, sprinkle on the salt, crumble in the chilies and stir well.

Take the pan off the heat and let the peanuts carry on, cooking gently in the hot pan. Stir the pan now and then, until they've cooled a bit. Have a taste and stir in a little more salt or crumbled chilies if you fancy it. Serve warm or at room temperature.

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