Description
Crispy, herby bites of joy that come together in about 30 minutes, perfect for a quick family meal.
Ingredients
Scale
- 4 large Eggs
- 1/4 cup Fresh Chives
- 1/4 cup Parsley
- 1 pound Breakfast Sausage
- 1/2 cup All-Purpose Flour
- 1 large Egg (beaten)
- 1 cup Panko Breadcrumbs
- 1 tablespoon Mustard
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 2 cups Vegetable Oil
Instructions
- Boil your eggs for about 8-10 minutes for a perfect creamy center, then cool in an ice bath.
- Mix the breakfast sausage with chopped chives and parsley until well combined.
- Wrap each cooled egg in the sausage mixture, ensuring no egg is exposed.
- Bread the eggs by rolling them in flour, dipping in beaten egg, and coating with panko breadcrumbs.
- Fry the coated eggs in hot vegetable oil for 5-7 minutes until golden and crispy.
- Drain on paper towels and serve warm, sliced in half to enjoy the gooey yolk.
Notes
Serve with a side of mustard or aioli for dipping. These Scotch eggs can be stored in the refrigerator for up to 3 days or frozen for a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 Scotch egg
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg