Eggs In a Blanket? No, Scotch Eggs!
Growing up in Texas I never heard of a Scotch Egg, much less tasted one. I suppose if it was wrapped in bacon or fried in bacon grease it might have been a staple in our house, but it wasn’t until I moved to the east coast that a friend introduced me to these flavorful meat pockets with their hidden treasure.
A traditional Scotch Egg is a hard-boiled egg wrapped in sausage, rolled in breadcrumbs and fried (or baked). They are common pub or picnic food in the United Kingdom, and you can find them packaged in grocery stores and markets. In the UK they are often served with gravy, but in the United States they are usually served with dipping sauces (ranch dressing, buffalo sauce, etc.).
Scotch Eggs make a great weekday breakfast because they can be made ahead, they refrigerate well, reheat easily, and are portable. But they are also good for lunch or as a snack, and they are Paleo friendly if you leave the breadcrumbs off!
At our house we have been experimenting with different flavor profiles and have found several favorites! Here are three of them. There are so many more combinations I can think of…the possibilities are endless! The recipes call for ground pork, but they are equally delicious with ground turkey or chicken. If you are in a hurry (who isn’t these days?), or if you are into hacks and shortcuts, you can make these balls of deliciousness with store-bought boiled eggs and sausage right from the meat case!
I hope you enjoy these recipes, and try some combinations of your own! Let me know how it goes, and remember to always add a little Slice of Spice to your every day!
Michele
Traditional Breakfast Scotch Eggs
Delicious Scotch Eggs Made with Traditional Breakfast- Style Sausage
Ingredients
- 1 lb Ground Pork Can use Turkey or Chicken
- 2 tsp Ground Sage
- 1/2 tsp Salt
- 1 1/2 tsp Ground Pepper
- 1/4 tsp Cayenne Pepper (optional)
- 1/2 tsp Thyme
- 6 Medium Eggs - boiled and deshelled Use 5 if using large eggs
- 1/2 cup Flour
- 1 cup Breadcrumbs - fine
- 2 Medium Eggs
Instructions
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Preheat oven to 350 degrees
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Mix meat and seasonings in a bowl; combine well.
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Divide into six equal portions (just under 1/3 cup each) and shape into a ball, then flatten into a patty.
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Lightly roll boiled egg in flour, then place in the center of patty.
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Gently wrap each egg in a portion of meat, making sure it is completely covered.
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Beat remaining eggs.
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Dip each meat-wrapped egg in the beaten egg, then thoroughly coat in breadcrumbs.
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Place on baking sheet lined with parchment paper.
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Bake at 350 degrees for 25 minutes.
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If frying, heat deep fryer or two inches of oil in a pan to 350 degrees. Fry eggs for 5-8 minutes until golden brown.
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**For Paleo, skip coating the boiled eggs in flour, and coating with breadcrumbs.
Italian Sausage Scotch Eggs
Scotch Eggs with an Italian Flair
Ingredients
- 1 lb Ground Pork, Turkey, or Chicken
- 1 tsp Black Pepper
- 2 tsp Dried Parsley
- 1 1/2 tsp Dried Italian Seasoning
- 1 tsp Garlic Powder
- 1/8 tsp Dried Red Pepper Flakes (Optional)
- 3/4 tsp Crushed Anise Seed (can use dried Fennel Seed)
- 1/2 tsp Paprika
- 1 tsp Salt
- 6 medium Eggs - Boiled and deshelled
- 1/2 cup Flour
- 1 cup Breadcrumbs - Fine
- 2 medium Eggs
Instructions
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Preheat oven to 350 degrees.
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Add ground meat and seasonings together in a bowl. Mix well.
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Divide meat mixture into six equal portions (just less than 1/3 cup each). Roll into a ball, then flatten into patties.
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Lighly roll boiled egg in flour, then place in the center of a meat patty.
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Gentle wrap each egg completely with meat mixture, making sure it is completely covered.
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Beat remaining eggs.
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Dredge each meat ball in egg, then roll in breadcrumbs.
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Place balls on parchment-covered baking sheet.
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Bake at 350 degrees for 25 minutes. Allow to cool.
Cinnamon-Ginger Scotch Eggs
A delicious change of pace with warm notes of cinnamon and ginger.
Ingredients
- 1 lb Ground pork, turkey, or chicken
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 Tbsp Honey
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 pinch Nutmeg
- 1 pinch Ground Cloves
- 6 medium Boiled Eggs Deshelled
- 1/2 cup Flour
- 2 medium Eggs
- 1 cup Crushed Gingersnap Cookies
Instructions
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Preheat oven to 350 degrees
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Put meat and seasonings in a bowl. Mix well.
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Divide meat into six equal portions (just under 1/3 cup each) and roll into balls. Flatten balls into patties.
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Lightly coat boiled eggs in flour and put one egg in the center of each meat patty. Gently wrap the meat around the egg, making sure it is completely covered.
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Beat remaining eggs. Dredge balls in egg, then coat with cookie crumbs.
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Place balls on parchment-covered baking sheet.
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Bake for 25 minutes. Allow to cool.
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If frying, heat deep fryer or two inches of oil in a pan and fry for 5-8 minutes until browned.
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For Paleo, skip coating eggs with flour, and dredging in eggs and crumbs.
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