Scotch Eggs
Let's jazz up breakfast with something besides the usual breakfast strata! Scotch Eggs are easy, delicious and they always impress.
Servings: 4 servings
Calories: 603kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 603kcal | Carbohydrates: 22g | Protein: 29g | Fat: 44g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 933mg | Potassium: 521mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1266IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 5mg