Scotch Eggs with Creamy Mustard Sauce

Scotch Eggs with Creamy Mustard Sauce

1 pound breakfast or Italian sausage

6 eggs, hard-boiled and shelled

⅓ cup flour

2 eggs, lightly beaten

1 cup seasoned bread crumbs

cooking spray

Divide the sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.

Preheat the air fryer to 390 degrees F.

Place flour in a small bowl, beaten eggs in another small bowl, and bread crumbs on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in bread crumbs and place on a plate. Let them rest for a few minutes, to dry out.

Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.

For the Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Kosher salt and fresh-ground pepper, to taste

1 teaspoon finely chopped fresh parsley

1 1/4 cup half-and-half

1 tablespoon Dijon mustard

In a small saucepan over medium-low heat, melt the butter.

Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.

Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.

Add the mustard and parsley and whisk until combined.

Serve with the Scotch eggs and enjoy.