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"mmm tasty. I baked the bacon until it could be crumbled to dust and combined with strong cheddar and parmesan. I used the suggestion made by another commenter of using cheese ritz for the coating but double-dipped them, that is put back in the egg and then back in the crumb after the first dip. This gives a thick coating like scotch eggs. I fried..."
Jun 12, 2010 on Food.com