Five of Charlie’s fellow keepers staggered up to the horntail at that moment, carrying a clutch of huge granite-gray eggs between them in a blanket. They placed them carefully at the Horntail’s side. Hagrid let out a moan of longing.” – Harry Potter and the Goblet of Fire, pg. 328 American Edition, Hardcover.
This tasty dish isn’t just dragon-themed – it’s also a popular snack in the United Kingdom!
Mini Dragon Eggs (a.k.a. Scotch Eggs)
Prepare Boiled Eggs
DO AHEAD: This section can be done up to one day ahead. Keep chilled.
Place 4 eggs in a small saucepan; add enough cold water to cover the eggs.
Bring to a boil; remove from heat, cover, and let stand for 3 minutes.
Carefully drain the eggs. Fill the pan with ice water to cool the eggs.
Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
Prepare Eggs with Coating
DO AHEAD: This section can be done up to one day ahead. Keep refrigerated, uncovered.
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.
Divide sausage into 4 equal portions.
Pat 1 portion of sausage into a thin patty over the length of your palm.
Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.
Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend.
Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour. Shake off the excess flour. Coat the scotch egg in egg wash. Roll in corn flakes to coat.