Scotch Egg Beholders

Few snacks are more quintessentially British than the Scotch Egg: a deep-fried hard-boiled egg encased in crumbed sausage meat. Few monsters are more quintessentially D&D than the Beholder: a floating, many-eyed aberration whose gaze destroys. Combine the two, and you create a singularity of hateful, sausagey deliciousness.

This ritual summons two Scotch Egg Beholders. Preparing the ritual takes roughly 30 minutes. Invocation time is between 10-20 minutes, depending on how many Beholders you can fit into your cauldron.

Ritual Components 

2 large eggs
220g/ half a pound sausage meat
1 tsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 spring onion (scallion), finely chopped
salt and pepper
dash of Worcestershire sauce (optional)
1 whole nutmeg (optional)
plain flour seasoned with salt and pepper, for dusting
24 cocktail onions
12 wooden cocktail sticks
1 egg, beaten
50g fine white breadcrumbs
vegetable or corn oil for frying
1 small slice of cheese (Cheddar, ideally).  

Invocation  

Preheat your furnace to 190C/374F/Gas mark 5.

1: Place the eggs in a pan of boiling water and cook for exactly eight minutes. Plunge into cold water and then carefully peel and place to one side. 

2: Place the sausage meat in a bowl with the thyme leaves, parsley and spring onion and mix well, seasoning with salt and pepper. Add a dash of Worcestershire sauce and a generous grating of nutmeg, if desired.  

3: Tear off roughly 80g of sausage meat and place to one side (this will form the Beholder's eyestalks). Divide the remainder in two and flatten them into fleshy discs.  

4: Dredge the eggs in a small handful of seasoned flour, and then carefully wrap the sausage meat around them to form a smooth surface. Make sure you've concealed all of your Beholder's eggy innards. 

5: Take 12 of your cocktail onions and impale them on cocktail sticks. Encase each onion in a thin coating of meat, with a smaller coating wrapped around roughly 2.5cm/1 inch of the stick beneath. It's fiddly, so be patient.  

6: Dip the Beholders and their eyestalks into their embryonic birthing pool (the beaten egg), and then carefully roll them in breadcrumbs. Press gently to ensure a good stick, and ensure every inch of their foul flesh is covered. 

7: Heat 4cm/1.5 inch of oil in a deep pan, until a piece of bread sizzles and turns brown when sacrificed inside. Now carefully deep fry your Beholder's bodies using a slotted spoon for about 4 minutes apiece, turning regularly until they're nicely browned. Place on a kitchen towel to drain, and then repeat with the eyestalks.

8: Transfer all parts to the oven and bake for about 5 minutes, or until golden brown. 

9: This is the trickiest part. Carefully cut a central eyehole into each Beholder's body using a sharp knife or scalpel. You're aiming to cut through the egg white into the yolk, which will form its pupil.   

10: Cut a leering mouth just underneath, but only deep enough to separate the breadcrumb crust. Use slivers of cheese to create horrid teeth (if you find them difficult to stick, use a dab of beaten egg to fix them in place). 

11: Now carefully cut a small eyehole into each eyestalk, exposing the pickled onion deep beneath. For extra measure, squeeze a second onion into each eye socket. 

12: Impale each Beholder's body with six* of the eyestalks, laughing maniacally as you do so. Place on a dish and serve warm (or cold, both work). 

*I know Beholders have ten eyestalks, but they don't fit. If that bothers you, you'll need to use an ostrich egg or something.