Scotch Eggs

Scottish Eggs are a delicious take on breakfast. Boiled egg rolled in flour, covered in breakfast sausage, dipped in egg and breadcrumbs, then fried. Yes please!

Why this recipe works:

Most everyone loves breakfast sausage (especially when it's homemade) and eggs. It's a great classic breakfast.

But these Scotch Eggs? It's a fun, delicious, and different way to serve sausage and eggs.

The trick to making this breakfast work perfectly is to not hard boil the eggs first, but cook them such that the whites are cooked but the yolks are slightly under done. That way, once you finish cooking the sausage wrapped eggs, the yolks will be perfect.

Here's how to make them:

1. Start by cooking the egg. You can boil them, but I find the best method is to cook them in the Instant Pot. Steaming the eggs under pressure makes them easy to peel.
2. I traditionally make hard boiled eggs in the  Instant Pot using the 5-5-5 method, but for these eggs I use the 4-4-5 method (4 minutes high pressure, 4 minutes keep warm setting, release pressure, ice bath).
3. To assemble the Scotch egg, you will roll each egg in flour to coat, cover in a thin layer of breakfast sausage, dip in egg, then roll in panko bread crumbs.
4. To cook, you will fry in a generous amount of oil until crispy brown on all sides. Serve them warm!

Cooking tips:

• Remember, the yolks will continue cooking in the sausage, so when you boil or steam the eggs, time it so that the whites are fully cooked but the yolks aren't.
• To avoid cooling off the oil too much, you will most likely need to cook these Scotch eggs in batches. If they are over crowded in the pan, your oil will cool. Over crowding will cause the eggs to absorb the oil rather than crisp up the outside.

What to serve with Scotch eggs:

Much like with any savory breakfast recipe, the choices are endless. When I make this recipe, I create a complete breakfast by serving them with:

• Buttered toast
• Easy Breakfast Potatoes
• Honey Lime Fruit Salad
• Baked Grapefruit

Did you make this recipe? Be sure to leave me a comment to let me know what you think!

Scottish Eggs

Scotch Eggs are a delicious take on breakfast. Boiled egg rolled in flour, covered in breakfast sausage, dipped in egg and breadcrumbs, then fried. Yes please!

4.5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Hover to scale: 8 eggs

Chef: Krissy Allori

Ingredients

• ▢ 8 eggs
• ▢ ¼ cup flour
• ▢ 1 pound breakfast sausage (in bulk or links with casing removed)
• ▢ 1 egg (slightly beaten)
• ▢ 1 cup panko bread crumbs
• ▢ 1 cup vegetable oil

Instructions

• Start by boiling your 8 eggs for 4-6 minutes. Since you'll be cooking them again later, you want them cooked such that the whites are cooked but the yolks either aren't, or are just barely cooked. Once done, drain and immediately submerse in bowl of ice water to cool. Alternatively, you can steam them in the Instant Pot on high pressure for 3-4 minutes, allow to sit in the Instant Pot for another 4 minutes, then submerse in bowl of ice water to cool.
• Peel eggs. Divide sausage into 8 equal portions and flatten into thin discs about 5 inches in diameter.
• Heat oil in large pan over medium high heat. When oil is hot enough to cook a bit of flour nice and bubbly, you're ready.
• Roll each egg in the flour, then wrap the sausage around them to seal. Next dip the sausage covered egg in the beaten egg, then roll in bread crumbs. Fry as many at the same time as you can fit in your pan while allowing enough space in between eggs. You may have to do this in two batches. Cook until browned on all sides, about 15-20 minutes total. Serve warm.

Notes

Serving size based on one Scotch Egg.

Cooking tips:

• Remember, the yolks will continue cooking in the sausage, so when you boil or steam the eggs, time it so that the whites are fully cooked but the yolks aren't.
• To avoid cooling off the oil too much, you will most likely need to cook these Scotch eggs in batches. If they are over crowded in the pan, your oil will cool. Over crowding will cause the eggs to absorb the oil rather than crisp up the outside.

NUTRITION INFORMATION

Calories: 310kcal | Carbohydrates: 8g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 224mg | Sodium: 485mg | Potassium: 223mg | Vitamin A: 310IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 2mg

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This recipe was originally published in March 2015 and has been updated with helpful information and cooking tips. The recipe wasn't changed, although I did add instructions on how to cook the eggs in the Instant Pot.