Image by Sylwester Lukaszonek from Pixabay
by Kelli Bowen
One of Hubby and my favorite guilty-pleasure comfort-foods is Scotch Eggs. I honestly didn’t know what Scotch eggs even were, besides delicious. There’s something about storms that make me want to bake and cook new foods. I went to the ol’ Google-box and did some searching for what the tasty treat was and what ingredients made up the culinary wonder. Then, of course, I looked for a recipe.
It turns out Scotch eggs have only been around for about 300 years and date back to Yorkshire, so they’re of English origin. Due to the 183 snow days this winter, I had several opportunities to go recipe snooping.
At their foundation, a Scotch egg is a hard-boiled egg, wrapped in sausage, and covered in breadcrumbs. The original Scotch egg or “Scottie” was an egg covered in fish sauce and then breadcrumbs (no thank you).
Since there’s an egg theme around Easter, I thought what a PERFECT day to bust out the Scotch egg recipe for breakfast. I found a few pretty similar and simple recipes, so I tweaked for my purposes, and this is what I came up with:
Ingredients
A roll of sausage
A half dozen hard-boiled eggs
Flour
2 eggs
Breadcrumbs (I’ve made my own, or I’ve used Panko or something similar)
Seasoning, this is your heart’s desire: a good All Spice with pepper, garlic, etc, whatever floats your boat
What to do:
Get some parchment paper to work on because things will get sticky. Have three bowls: one with flour, one with two whisked eggs, and one with the breadcrumbs and your seasoning.
Divide the sausage and wrap the sausage around an egg (this is where it gets sticky). Once you get the egg covered, put the ball in the flour, then egg wash, and finally breadcrumbs. Then set aside on the parchment paper.
I’ve seen recipes to deep fry, bake, grill, air fry, etc. I have used a little oil in a pan and just cooked and rotated the Scotch egg until golden brown. I have also air fried the Scotch eggs. Both turned out great, but we love some Scotch eggs. Some people like to dip it with a little aioli. I like simple stone ground mustard. Miss E likes them plain, so now that you’ve colored all of your eggs, if you’re looking to put them to good use, may I suggest: make a batch of Scotch eggs!
