Scotch Eggs
Scotch Eggs are a quintessential British dish. Its crunchy exterior with breakfast sausage surrounding a soft boiled egg is a tasty breakfast dish or dinner appetizer!
Servings: 2
Cost: 6
Ingredients
For the Scotch eggs:
- 5 large Eggs
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- 10 ounces Irish or breakfast pork sausage
- 1 tablespoon English (or dijon) mustard
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 6-7 cups vegetable oil for frying
For the mustard sauce:
- ¾ cup Dijon mustard
- ½ tablespoon white wine vinegar
- ½ tablespoon honey
- pinch ground black pepper
Instructions
- Place 4 eggs in a medium saucepan of cold water. Bring to a boil over medium-high heat. Leave in for 4 to 5 minutes after boiling starts. When done, place in medium bowl with ice water and let sit 5 to 10 minutes.
- Finely chop the chives and fresh parsley. Remove (squeeze out) the breakfast sausage from their casings into a medium bowl.
- Add the chives and parsley to breakfast sausage along with the English mustard, black pepper, kosher salt, and grated nutmeg. Fold in and mix well. Divide the mixture into 4 equal balls and set aside.
- Using three small bowls; place the flour and a pinch of kosher salt in one. Place the panko breadcrumbs with a pinch of kosher salt in another bowl. Add the large egg in the final bowl and whisk well.
- Heat oil in deep saucepan over medium-high heat until 350ºF.
- Peel the eggs and gently pat dry
- Gently flour a piece of parchment paper. Take one of the sausage balls and flatten into a disk shaped patty large enough to wrap the egg around. Lightly flour one of the eggs and place in middle of the sausage patty. Wrap the sausage around the egg, gently shaping into an oval until sealed.
- Roll the wrapped egg into the flour, shaking off excess. Dip into the whisked egg until covered and then roll in panko until well coated. Repeat for remaining eggs.
- Using a slotted spoon, lower 2 eggs at a time into the oil and fry until golden brown, about 4-5 minutes.
- Plate on a bed of kale with a side of the mustard sauce and dill pickles.