Let’s jazz up breakfast with something besides the usual breakfast strata! Scotch Eggs are easy, delicious and they always impress.
Hey there friends and Happy Monday!
It’s been a while since I shared something in the breakfast category here at the BHK, so today, I’m serving up a breakfast of all breakfasts!
Who’s ever enjoyed a Scotch Egg?
My mother used to make them for holiday brunches when we were growing up and they’re still one of my faves. Tom’s too.
What is a Scotch egg?
Scotch eggs originated obviously in Scotland. It’s a whole hard-boiled egg that’s wrapped in sausage, coated in bread crumbs and then it’s either baked or deep-fried.
These are something really different to make for a brunch. Everyone expects the usual breakfast strata or french toast casserole, but these are out of the ordinary. They’re something special.
What I like about them, besides the fact that they’re super tasty, is that they really are easy to make.
Scotch Egg Ingredients
• 5 eggs, 4 hard-boiled, 1 not hard-boiled
• ground pork sausage
• dried parsley flakes
• ground mustard
• plain panko crumbs
• 2 tablespoons melted butter
You’ll first hard-boil 4 of your eggs. I bring 4 eggs to a boil in a medium-sized saucepan. Once the water comes to a boil, I remove the boil from the heat, cover it and let it stand for 9 minutes. Then I drain the pot and rinse the eggs in cold water. Once they’re cool enought to handle, I peel them.
Then you’ll need to set up a bit of an assembly line, You will need one bowl filled with all-purpose flour, one with your sausage mixture that’s been divided into four equal portions, one with a beaten egg and one with plain panko crumbs.
First you coat each egg in the flour, which helps the sausage adhere to the egg. Then you’ll flatten one of the sausage portions into a thin patty. Place one hard-boiled egg in the center of the patty and then gently shape the sausage patty around the egg, making sure to totally enclose the egg. Dip the scotch egg in the beaten egg to coat and then in the panko crumbs until evenly coated.
I bake mine in a 375 degree oven on a parchment-lined baking sheet for about 35 minutes, until the panko crumbs are lightly browned and crispy on the outside.
We really enjoy these as a nice change up to the usual breakfast strata for breakfast or brunch. They’re a real treat. Enjoy!
A Few Cook’s Notes for Scotch Eggs Recipe:
Growing up, my mother always made the eggs hard-boiled. You could also soft-boil them, but just remember they will be a little harder to peel.
If you have any extra, you can reheat in the oven. Do not reheat in the microwave or there is a chance for a blown up egg and a messy microwave.
Scotch eggs are delicious served with mustard on the side as well as some breakfast potatoes.
- 5 large eggs
- 1 lb. ground pork breakfast sausage
- 2 tsp. dried parsley
- 1 tsp. ground mustard
- 1 tsp. paprika
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/3 cup all-purpose flour
- 1 cup plain panko crumbs
- 2 Tbsp. unsalted butter, melted
- Place 4 eggs in a medium saucepan with water until the eggs are covered. Heat over medium-high heat until the water comes to a boil. Remove the pot from the heat and let stand, covered for 9 minutes. Then drain the water and rinse with cold water. Once cool enough to handle, peel the eggs.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, combine ground pork breakfast sausage with the parsley, ground mustard, paprika, salt and pepper. Mix well. Separate the mixture into 4 equal portions.
- Add the flour to a small bowl. Beat the last egg in a separate small bowl. Add the panko to another small bowl.
- First you coat each egg in some flour, which helps the sausage adhere to the egg. Then you'll flatten one of the sausage portions into a thin patty. Place one hard-boiled egg in the center of the patty and then gently shape the sausage patty around the egg, making sure to totally enclose the egg. Dip the scotch egg in the beaten egg to coat and then in the panko crumbs until evenly coated. Repeat with remaining eggs. Place each egg on prepared sheet. Brush with some of the melted butter. Bake for 35 minutes until outside is lightly browned and crispy. Remove from oven and let cool for 5 minutes before serving.