Holly's Knoxscotch Eggs

Holly Hambright • Holly's Corner

makes 8-12 eggs

For the eggs:

1 dozen hard cooked eggs, peeled

1 pound of sausage (I like Mayo's Smoked Sausage from Lenoir City or Swaggerty's All Natural blended half and half)

1 egg

1/4 cup bread crumbs

For the shell bean ragout:

1 pound dried beans such as Trout, Appaloosa, Mayacoba (available at Holly's Homberg)

2 medium yellow onions, chopped separately

1 whole paw of garlic, peeled and shaved, plus 2-3 cloves garlic, to taste

2 ribs celery, diced

1 medium carrot, medium shredded

2 tablespoons olive oil

2 large red tomatoes, diced

2 tablespoons fresh basil, julienned

2 tablespoons fresh parsley, chopped

Kosher salt and black pepper, to taste

For the butternut squash puree:

1 large butternut squash, peeled, seeded and rough chopped

2 cloves garlic, peeled

1/2 medium onion

salt and pepper

2 tablespoons freshly grated parmesan, asiago or romano (optional)

To make the eggs:

Preheat oven to 350 F. Blend the sausage and the egg really well. Add the bread crumbs. Gently encased the hard cooked eggs with the sausage. Bake about 20 minutes (12 minutes in a convection oven). Serve with your favorite mustard, or in the case of our pictures, shell bean ragout and butternut squash puree.

To make the ragout:

Soak the beans overnight. Add pepper, 1 onion, and the garlic cloves. Simmer until done. Add salt to taste, then drain. Reserve some of the cooking broth and put aside.

Sauté the other onion, garlic, carrot, and celery in olive oil in a large pan for about 3 minutes. Add the tomatoes and beans, and reduce heat, stirring frequently. If not enough juice is emanating from the tomatoes to make a "stew," add a bit of the bean broth. (You want enough liquid to finish cooking the vegetables and meld the flavors with the beans without scorching.) About 5 minutes before serving, add the fresh herbs and season with salt and pepper to your taste.

To make the squash:

Dump everything in a sauce pot and cover with water. Simmer until the butternut squash are very tender. Drain well and puree in a food processor or blender until very smooth. Season with salt and pepper to taste. Finish with the grated cheese if desired.