Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month I am hosting the group as we shine the spotlight on eggs. National Egg Day is June 3rd, so I asked the bloggers to "Make a dish that prominently features eggs, e.g. quiches, deviled eggs, meringues, egg salad, scrambled eggs, omelettes, etc. Be creative!" Here's what they are sharing...

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Chorizo Scotch Eggs

I have always loved Scotch eggs. So, I have made a lot of different versions. But, for this one, I decided to use from chorizo from local-to-me PigWizard. He sells sausages in casings and just in bulk blocks. So simple when it already comes outside of a casing!

Ingredients serves 6

• 12 ounces ground chorizo with no casing (I bought this locally at PigWizard), divided into 2 ounce portions
• 6 large boiled eggs, peeled (I boiled for 2 minutes, then let them cool in the water before peeling)
• 1 large egg, beaten
• ½ cup Italian bread crumbs

 Procedure

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place beaten egg in one bowl and bread crumbs in another bowl.

Flatten chorizo into a thin patty and place the egg in the center. Gently wrap the egg with the sausage, pressing gently until it's completely covered and sealed around the egg.

Roll the sausage in the egg wash.

Then roll in bread crumbs until completely covered. Place finished eggs on the prepared baking sheet and place in the oven. Bake for 22 to 24 minutes until sausage is fully cooked through.

Serve warm. I served these with pickled carrots and pickled beets. And I paired these with a Muscat from Málaga, Spain. 

 2016 Bodegas Jorge Ordonez 

Málaga Moscatel Old Vines

I was intrigued to read that this is the original Muscat varietal that was originally cultivated around Alexandria, Egypt; it was brought to Málaga by Phoenician traders 3,000 years ago. The Muscat of Alexandria vineyards used by this vintner were planted between 1902 and 1974 on unterraced mountainside vineyards which are comprised by decomposed slate soil and dangerous inclines of almost 70°. So all pruning and harvesting is done by hand and mules haul six crates up the hillsides at a time.

This wine poured a muted straw color and had strong aromas of white flowers and tropical fruits. But, on the palate, it was much more dry. It paired beautifully with the chorizo-wrapped eggs.

That's a wrap for our June #FoodieExtravaganza party. We'll be back in July to celebrate National Pickle Month. Yep, I'm hosting again...I can never have enough pickles!