St. Patrick's Day eats: Scotch eggs

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By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver

PHOENIX -- While many people associate St. Patrick's Day with corned beef and cabbage, Tilted Kilt Chef Marty Webb shares a recipe for a different Irish meal: Scotch eggs.

Scotch eggs


Ingredients

-2 Scotch eggs
-2 oz. horseradish cream sauce
-1 green leaf lettuce
-1/10 oz. chopped parsley

Procedure

1. Deep fry Scotch eggs for four minutes.

2. Pull eggs from the fryer and shake off excess oil.

3. Portion horseradish cream sauce in a soufflé cup and place it at 6 o' clock on the small plate.

4. Place green leaf lettuce at 12 o' clock.

5. Cut the Scotch eggs in half.

6. Garnish with chopped parsley.