Preheat your oven to 400 degrees
Cover your eggs with water in a stock pot. (Cover about an inch or two above the eggs) Bring to a boil...
When the rolling boil starts, reduce heat to simmer for 3 minutes. Next, set your pot in the sink and run warm water in the pot to cool down the eggs, gradually reducing the running water temp.
When the water is cold pull the eggs and peel them. Next, prepare your bowls as shown...flour, salt and pepper on the left beaten egg in the middle and breadcrumbs on the right.
Smoosh the thyme evenly through the sausage before you roll out the sausage. Between two pieces of waxed paper, roll a piece of sausage out flat.
Set a peeled egg in the center and cover the egg completely and evenly.
Flour your hands if the sausage is sticking to you...
Now for the roll, dunk, roll move...starting with the flour on the left, roll until covered in the flour then dunk in the egg until covered and finish in the breadcrumbs.
Place in a foil covered baking sheet (not the waxed paper pictured, as we quickly learned when we put it in the oven)
Bake until the sausage is done and the breadcrumbs are crispy.
Enjoy the Scottish yumminess!!!