Scotch Eggs

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I love scotch eggs. They're like the best of everything I want in a breakfast or brunch, all rolled (literally) into one! Who doesn't want a hardboiled egg rolled in tasty sausage and fried until hot and crispy? I know you do! Yes; I understand that these may not be the HEALTHIEST of recipes, but once in a while, they're SO worth it. The next time you have a brunch or breakfast/brunch for dinner, whip these babies out and everyone will love you. (And don't forget to send me an invite...!)

Ingredients: 

  • 6 eggs
  • 1/2 c flour 
  • 1 cup panko or coarse ground almond meal 
  • 12 oz fresh sausage, casing removed (I used chicken sage, but use whichever sausage you love)
  • 2 tbsp chopped fresh herbs (I used sage and thyme, rosemary, parsley and tarragon would also be perfect)
  • 1/4 cup ghee or olive oil for frying 
  • Good quality Dijon for serving 

 

Set four eggs in a pot of cold water. Bring these to a boil, remove from the heat, cover and let sit for three minutes. Once three minutes are up, remove the eggs from the hot water and immerse in an ice bath until cool. (You can always do this step a day ahead- you just run into the issue of someone in your house eating all your eggs!) Carefully peel your eggs under cold running water and set them on a paper towel to dry. 

Line up three bowls side by side. In the first bowl, add the flour. Whip the two remaining eggs and pour them into the second bowl. Pour the panko or almond meal into the third bowl.

Take the sausage and mix in the chopped herbs. Divide the mixture by four. Take one of the sections of sausage, and flatten it in your hand, like a pancake. Place the dry egg in the middle, and fold the sausage mixture around the egg to fully encase it. You should not be able to see any egg through the sausage. 

Take each sausage-covered egg and roll it first in the flour, then dip it (with a different hand or you will get the "claw", an awful gummy paste on your hand of liquid and sticky flour/crumbs!) into the egg mixture. Finally, with your dry hand, roll the egg in the bowl of crumbs. Set each of the four eggs on a plate next to the stove. 

Heat the butter or oil until slightly smoking. To see if the oil is hot enough, toss a tiny piece of panko into the pan and see if it sizzles. If it does, you're ready to go! Place each egg in the pan with enough space between to make sure they don't touch and stick together. Watch them closely, and roll them around every thirty seconds or so to make sure the sausage cooks but nothing burns in the butter. You may need to add more butter depending on the size of your pan. You ideally want a quarter inch of fat to be coating the bottom of your pan. 

When the eggs are fully cooked, set them on a paper towel lined plate to drain for three minutes. (I use this time to pour mimosas and set the table!)

Serve each egg with a dollop of the mustard and eat while warm. Enjoy!