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SCOTCH EGGS 
4 hard boiled eggs, peeled
1 egg for sausage mixture
2 eggs, well blended for dipping
1 lb. sausage
1/4 c corn flake crumbs for sausage mixture
1 c or more crumbs for dipping

Hard boil eggs and peel. Mix one egg, sausage and 1/4 c corn flake crumbs together. Divide into 4 patties. With hands, wrap a patty around each hard boiled egg. Blend 2 more eggs and dip each molded egg into the blended eggs to coat. Roll in cornflake crumbs.

Bake at 350°F for half an hour. Serve hot or cold, sliced or quartered. It is a nice appetizer or can be topped with soup or sauce for a brunch.

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