Classic Scotch Eggs Recipe with Breakfast Sausage (Print version)
Jammy boiled eggs wrapped in savory breakfast sausage, coated in panko, and fried until crisp and golden.
# Ingredients:
For the eggs
01 -
6 large eggs
02 -
1 bowl ice water
For the sausage layer
03 -
1 1/2 lb (680 g) bulk pork breakfast sausage
04 -
1 tablespoon chopped fresh parsley
05 -
1 tablespoon chopped fresh chives
06 -
2 teaspoons Dijon mustard
07 -
1/4 teaspoon ground nutmeg
08 -
1/2 teaspoon kosher salt, if sausage is not very salty
09 -
1/2 teaspoon black pepper
For breading and frying
10 -
1/2 cup (65 g) all-purpose flour
11 -
1 large egg, beaten
12 -
1 1/2 cups (90 g) panko breadcrumbs
13 -
6 cups neutral oil, such as canola or vegetable oil
14 -
Dijon mustard or whole-grain mustard, for serving
# Instructions:
01 -
Bring a saucepan of water to a boil. Gently lower in 6 eggs and boil for 6 minutes for jammy centers or 7-8 minutes for firmer yolks.
02 -
Transfer the eggs to ice water for 10 minutes. Peel carefully, pat dry, and keep chilled while you prepare the sausage.
03 -
Mix breakfast sausage with parsley, chives, Dijon, nutmeg, salt if needed, and pepper. Divide into 6 equal portions.
04 -
Flatten one sausage portion into a thin oval. Dust one peeled egg with flour, place it in the center, and seal the sausage around it completely. Repeat with the remaining eggs.
05 -
Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat with panko. Press gently so the crumbs stick all over.
06 -
Heat oil in a Dutch oven to 350 F. Fry the Scotch eggs for 5-6 minutes, turning gently, until deep golden and the sausage layer reaches 160 F.
07 -
Drain on paper towels and rest for 5 minutes. Serve warm, halved if desired, with mustard.
# Good to know:
01 -
Best served warm after a short rest.
02 -
Use large eggs for this timing. Extra-large eggs may need another minute of boiling.
03 -
Check the sausage layer with an instant-read thermometer for doneness.