Scotch Eggs are a personal guilty pleasure. Like portable breakfast jewels you can just pop in your mouth on your way out the door.
A pub dish found everywhere across the pond, this recipe stands apart. I wrap the eggs in a blanket of fresh breakfast sausage, which can be made in a snap with regular ground pork. I prefer my eggs swaddled in a thick layer of sausage, which might help the soft-boiled egg stay gooey while it fries.
You could make these Scotch Eggs all Paleo/Whole30 by substituting crushed pork rinds (Yes! Snout-to-Tail!) for the crushed cereal flakes.
They’re even great cold and make the most excellent mid-air lunch on a coast-to-coast flight or on a long drive.
Scotch Eggs w Fresh Sausage
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup finely crushed cereal flakes (your favorite unsweetened flakes)
- 3/4 cup fresh breakfast sausage, casings removed (if necessary)
- Vegetable oil for frying
- Kosher salt
- Freshly ground pepper
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold.
Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage patty and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
Whisk remaining 2 eggs in a medium bowl to blend.
Place flour in a wide shallow bowl and crushed cereal flakes in another wide shallow bowl.
Working gently with 1 sausage-wrapped egg at a time, dip sausage-wrapped eggs into flour, shaking off excess, then coat in egg wash. Roll in cereal flakes to coat.
FRY: Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain.
Working gently with 1 sausage-wrapped egg at a time, dip sausage-wrapped eggs into the egg wash, then roll in crushed pork rinds.
BAKE: Pre-heat the oven to 350 degrees. Line a baking/cookie sheet with parchment paper or foil. Place the eggs on the baking sheet. Bake for 15-20 minutes.
Season with salt and pepper.
Serve warm with mustard.
Adapted by Next Chapter Farm from Bon Appetit.