When we were in Montana last week, we ate (a couple times) at the Sacajawea Hotel in Three Forks. They had something on the menu that none of us had ever heard of . . . . . . . Scotch Eggs. The recipe is from 1738. The old Scotch farmers would take these out to the fields to eat at lunch time. The covering is 50% potato -- 50% venison sausage (or bacon) and a soft boiled egg on the inside. Nami made 6 of these last night and we had 3 of them for supper tonight. PIC 1 : Covering the soft boiled egg with the potato/sausage covering. PIC 2 : Hot out of the deep fryer PIC 3 : Sliced open and ready to eat. Unbelieveably Delicious -- with a nice salad. .