Scotch Eggs

12 ounces ground pork breakfast sausage
2 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 hard-boiled eggs, peeled
3 tablespoons all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh sage
1/4 teaspoon freshly grated nutmeg
1 cup bread crumbs 

1. Preheat oven to 400°. In a medium bowl, combine sausage, one uncooked egg, salt, and pepper. Form into six patties of equal size. Mold each patty around a hard-boiled egg. 

2. Place flour in a small bowl, and set aside. Lightly whisk remaining uncooked egg in a second bowl, and set aside. In a third bowl, combine parsley, sage, nutmeg, and bread crumbs. 

3. Roll each sausage-covered egg in the flour, coating it, and shake off any excess. Dip the coated egg in the whisked egg, coating it, then roll in the herb–bread crumb mixture to cover completely. 

4. Place eggs on a baking sheet. Bake until dark golden brown, 30 to 35 minutes, rotating the eggs several times for an even golden-brown color.