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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-cooked eggs. They're fabulous hot out of the oven, notes Dorothy Smith of El Dorado, Arkansas. Or enjoy them cold for a snack before a soccer or baseball game. Ingredients:
1 pound bulk pork sausage |
salt and pepper to taste |
6 hard-cooked eggs |
1 egg, lightly beaten |
3/4 cup crushed cornflakes |
Directions:
1. Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. Yield: 6 servings.
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