Top Stories

Scotch Eggs

| November 7, 2013

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone

OPEN KITCHEN with NATHAN SCOTT

 Scotch Eggs

For a quick breakfast, bread these Scotch Eggs the night before and refrigerate.  Then, fry them in the morning for a hot breakfast in minutes.

Ingredients

Makes 6

  8 large eggs  
  1 pound fresh breakfast sausage, casings removed (if necessary)  
  ½ cup all-purpose flour  
  1 cup plain breadcrumbs  
    Vegetable oil, for frying  
    Kosher salt and freshly ground black pepper  
    Prepared mustard, for garnish  

Directions

1. Place 6 of the eggs in a saucepan and cover with cold water.  Set over high heat and bring to a boil.  Then, turn off the heat, cover, and allow the eggs to set in the hot water until cooked through, about 10 minutes.  Remove the hard-boiled eggs and chill under cold, running water.  Remove the shells and set the eggs aside.

2. Divide the breakfast sausage into 6 equal portions.  Flatten each portion out into a thin patty.  Place 1 hard-boiled egg on each patty and press the sausage around the egg to encase the egg in the sausage meat.

3. Lightly beat the two remaining eggs together and pour into a shallow baking dish.  Place the all-purpose flour and breadcrumbs into two other baking dishes.  Dredge the sausage-coated eggs in the flour, covering all sides of the egg in a light coating of the flour.  Then, dip the Scotch Egg in the beaten egg, and finally roll in the breadcrumbs to completely coat in breadcrumbs.

4. Pour about 2 inches of vegetable oil into a large stockpot.  Heat the oil over medium-high heat until it registers 375°F on a deep-fry thermometer.  Gently place the eggs in the oil and fry, turning occasionally, until the sausage meat is cooked through and the breadcrumb crust is golden, 5 to 6 minutes.

5. Remove the eggs from the oil with a slotted spoon and allow to drain of excess grease on a paper towel-lined baking sheet.  Cut each Scotch Egg in half lengthwise and season with a sprinkling of salt and black pepper.  Serve hot with the mustard.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2013 by Nathan Scott.  All rights reserved.

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone

Tags: ,

Category: From Nathan's Kitchen

Comments are closed.