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Scottish Eggs are a delicious take on breakfast. Egg wrapped in sage breakfast sausage, then dipped in egg, and then fried? Yes please.

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!
Course Breakfast
Cuisine American
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 eggs
Calories 310

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

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