Robert the Bruces

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Recipe intro

"Robert the Bruce's Recipe" is a delightful culinary creation named after the legendary Scottish king. This recipe, with the code 47567, offers a unique blend of flavors that will transport your taste buds to the rugged landscapes of Scotland. Inspired by traditional Scottish cuisine, this dish combines hearty ingredients and aromatic spices to create a truly memorable dining experience. Whether you're a fan of Scottish heritage or simply looking to try something new, this recipe is sure to impress.

Keywords: Scottish, Robert the Bruce, flavorful, hearty, and aromatic.

Robert the bruces recipe details

Robert the bruces recipe, recipe Rating: 4.4
Number of votes:94

Taking Care of All Your Breakfast Needs…
Ready in: 45 mins

Ingredients

Serves: 8

• 1 Can (Tube) Refrigerated biscuits (preferably butter), baked.
• 8 Hard boiled (or soft boiled) eggs
• 2 Envelopes Dried hollandaise sauce mix
• 1 Tube Breakfast sausage (or about 1.5 lbs. Bulk breakfast sausage)
• Oil for frying
• 2 Cups Seasoned breadcrumbs
• 1 lb BACON! (cooked to your liking)
• 2 sticks plus enough to spread on biscuits Butter!

Preparation method

Prep: 15 mins | Cook: 30 mins

1. Bake biscuits, per package instructions. Place 8 eggs in a pot of warm water, put over medium high heat, until boiling, remove from heat, and let cool enough to handle. Fry up your bacon.
2. While eggs are cooking/cooling, make hollandaise sauce by melting 2 sticks of butter, whisking in the 2 envelopes of hollandaise seasoning, Make sure that the powdered seasoning is fully incorporated, slowly add 1 cup half and half (milk can be substituted, but not skim milk). Whisk constantly after each addition to make sure this is lump free! Let come to a simmer, as it will thicken. Remove from heat (will thicken more upon standing)
3. Heat oil in deep frying pan. Should have a little over 1/4″ oil in pan, or use a deep fryer (350). Peel eggs, pat dry. Wrap eggs in raw breakfast sausage, coating with a thin layer (just enough to cover the egg). Roll egg and sausage in bread crumbs, gently pressing crumbs into sausage to make a thick crust. Deep fry until crumbs are nice an crunch and golden brown. (Sausage cooks quickly). Drain on paper towels. Slice each egg into a few pieces. Cut biscuits in half, Spread biscuits with room temp butter and broil until crispy. Take two halves of biscuit, layer bacon, eggs, and generously cover with hollandaise sauce. Eat, get angiogram.