Scotch Eggs Recipe | Breakfast Care

Scotch Eggs is a U.K. dish consists of a boiled egg that’s been peeled, covered in breakfast sausage, then breaded and deep-fried. It’s the perfect high-protein breakfast or snack.

  • 5 large eggs
  • 300g good-quality pork sausage, skinned
  • 1 teaspoon black peppercorns, crushed
  • 140 gram cooked ham, shredded
  • 25 gram sage, apple & onion stuffing mix
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped parsley
  • 100 gram plain flour, seasoned, plus extra for dusting
  • 100 gram dried breadcrumbs
  • Sunflower oil,
  • Piccalilli, to serve


• Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 minutes.
• Scoop out and place in a bowl of iced water, cracking the shells a little.
Leave them to cool completely, then peel and set aside. Can be boiled the day before.
• Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls.
• Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase.
• Repeat with the remaining sausageballs and eggs.
• Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates.
• Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
• To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil.
• Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy.
• Drain on kitchen paper, leave to cool a little.
 Serve halved with some piccalilli.

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