Scotch Eggs or Birds' Nests?

Okay, so I've already grossed Kirsten out enough this evening by telling her all about our family's recent culinary expedition to try Chicken Fried Lobster. Yeah, it was worth it. So, I figure now will be a good time to go ahead and post the recipe that I have for Scotch Eggs that K. mentioned. I'll try to redeem myself in our fit and healthy friend's eyes later. Umm . . . once I can think of something healthy to post.

Oh, and not only am I not sure what to call these, but I have not tested this recipe -- at all. Thought about it for years, but never got around to it. Very scary. May the force be with you.

Scotch Eggs

12 hardboiled eggs, shells removed

1 pound pork sausage

2 tablespoons chopped fresh chives

All purpose flour for coating

2 eggs, beaten

2 cups fresh breadcrumbs (or maybe even try Italian Style breadcrumbs for this)

Vegetable oil for deep frying

In a bowl, gently mix together sausage, chives an any additional salt and pepper that may be desired. Divide into 12 equal portions. On a floured surface, flatten each piece into a 2-inch circle.

Roll eggs lightly eggs in the flour. Put the beaten eggs in one dish and bread crumbs in another. Place each egg on a circle of sausage. Mold sausage around each egg, sealing the seams well.

Roll each sausage-covered egg in beaten egg, then in breadcrumbs. Carefully fill a large fry-safe pan 1/3 to 1/2 way up the sides (making sure that the oil is deep enough to cover the eggs while frying. Heat the oil up to 360F. Working in batches, carefully put eggs into oil a few inches apart and deep fry 3-4 minutes, until golden brown. Drain well on paper towels until cool.

Might be super yummy served with horseradish mustard (if made with plain bread crumbs).