Scotch eggs

...Seems wherever I live, I whip some of these up and people (who've inevitably never heard of them before) are horrified. I don't get it. What's not to like about a hard-boiled egg, wrapped in sausage, dipped in beaten egg, rolled in bread crumbs, and then deep-fried?

I've only deep-fried them once; I couldn't get a large enough volume of oil hot enough to do it up right, and baking leads to a healthier product, relatively speaking. Note the different shades of breading in the latter photo; the ones on top are breaded with corn flake crumbs, while the bottom are normal bread crumbs. Verdict: corn flake eggs are tastier hot, and standard are better cold. They're both DELICIOUS.

(In the background, you can catch a rare glimpse into my cooking environment. Notice large Maryland sporting-event cups full of essential utensils, the KitchenAid mixer of Amy's that'll last until the next ice age, several sorts of tea, and the ever-present cast iron skillet. With the right equipment, even a pathetically small kitchen can produce delicious food.)