This is Top Chef Masters finalist Art Smith's version of a Scotch egg. It was deemed undercooked and thoroughly unenjoyable by the critics. I think it looks like the best thing in the photo - certainly more attractive than the burnt sweet potato fries, limp greens, and "tomato tart." (The latter seems a bit masticated, or maybe even digested.)I've had a couple of Scotch eggs in my day, and can't say they're the most delectable creations. The sausage is normally dry and the egg is overcooked. However, the Cajun-inspired version described here sounds pretty yummy. I like the idea of a soft-boiled egg, rather than a hard-boiled one (because few people hard-boil eggs properly), and I think any kind of sausage would work. Kinda makes me want to experiment with it myself sometime soon.
Who around these here parts likes Scotch eggs? Where have you eaten them? Have you tried the nasty dry bombs at Bertha's?