Preheat your oven to 400 degrees. In a mixing bowl, combine ground meat, the raw egg, seasonings and enough breadcrumbs to make the meat consistent. It's just like making meatballs or meatloaf. Once the meat has been combined and kneaded by hand, de-shell the hard-boiled eggs and rinse them. Take a large handful of the meat mixture and make a big flat patty in one hand. Place a hard-boiled egg in the center of the patty and then work the meat around it to cover the egg completely. Work the meat and the egg until you have what looks a giant meatball.

Do this with the other three eggs and the remaining meat mixture. Place them on a baking sheet or in a baking dish and place in the oven for 45 minutes to an hour depending on the thickness of the meat. Make sure to turn the balls half way through the cooking time.

While the Scottish eggs are cooking, pour the can of tomato paste in a small pan. Add the rest of the ingredients and anything else you may like (I add a bit of BBQ sauce) and heat while eggs are cooking. Serve the sauce hot over the finished Scottish eggs with Mashed Taters. If you don't want the tomato styled sauce Scottish Eggs are also great with Beef Gravy.

Michele, Niagara Falls, Canada