mild Italian sausages (about 2 lb/1 kg), casings removed
finely chopped fresh parsley
Preheat oven to 400°F (200ºC). Place 8 eggs in saucepan in single layer, if possible. Add enough cold water to cover eggs by at least 1 in. (2.5 cm). Bring to boil over high heat; cook 1 min. Remove from heat. Let stand, covered, 5 min. Rinse cooked eggs under cold water and peel. Break up sausage meat in bowl.
Place flour in shallow dish. In another shallow dish, beat remaining 2 eggs. In third shallow dish, toss panko with melted butter, parsley and pepper.
Form ⅓ cup (75 mL) sausage meat into ¼-in. (5-mm) thick patty. Add cooked egg to centre of patty and enclose egg in even layer of meat. Coat in flour (shaking off excess), dip in beaten eggs and roll in panko mixture. Place on parchment paper-lined baking sheet. Make 8 Scotch eggs.
Bake 25 min until golden brown and instant-read thermometer registers 160°F (71°C) when inserted into sausage meat. Serve hot or cold.
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