**Bacon Scotch Egg Smoke** 北根香肠包蛋**

材料:
- One egg
- Filling of one Pork Sausage
- 6 slices of thin cut bacon.

做法:
- Soak a cedar plank in water for a few hours
- Cook the egg for 4 - 8 minutes. (4 min. soft - 6 min medium - 8 min hard)
- Take the filling out of the sausage
- Make a patty out of the filling and wrap the egg carefully in the filling
- Wrap the egg in bacon
- Place the egg on the cedar plank and the plank over direct fire
- BBQ temperature should be somewhere around 200 deg Celsius or 400 deg Fahrenheit.
- Smoke for 20 minutes
- Ready to serve