Scotch Eggs

Every year, in our family we celebrate the Scottish poet, Robert Burns. Why you might ask, well he does have his own day on January 25th and my husband's mother's family is of Scottish descent. Not to mention there is a lot of delicious Scottish food to offer. 

For many years we have enjoyed having friends over for a wonderful dinner and a Scotch toast in the poet's honour. The last couple of years we have done a virtual dinner and no matter which way we have enjoyed it, Scotch eggs are always a part of it! 

This recipe is also in the Best of Bridge 5 Ingredient Cookbook because you can make them anytime to enjoy. They are a wonderful lunch, snack or appetizer. The method allows you to make them ahead so you can save some for a few days to enjoy later and only fry up a few at a time as needed. Or simply enjoy them baked.

Here is a Robbie Burns poem that I think is wonderful. You don't need to have haggis to enjoy his poetry or a wonderful toast to the Scottish tradition. Enjoy!!

A Red, Red Rose

O my Luve is like a red, red rose
   That’s newly sprung in June;
O my Luve is like the melody
   That’s sweetly played in tune.

So fair art thou, my bonnie lass,
   So deep in luve am I;
And I will luve thee still, my dear,
   Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,
   And the rocks melt wi’ the sun;
I will love thee still, my dear,
   While the sands o’ life shall run.

And fare thee weel, my only luve!
   And fare thee weel awhile!
And I will come again, my luve,
   Though it were ten thousand mile.

Scotch Eggs

These favourites are perfect to make ahead and fry up later when you can serve them cut in half for everyone to enjoy. Serve them up with some mustard or zucchini relish for a delicious topping idea.

12 hard cooked eggs 12

1 lb mild or spicy Italian sausage meat 454 g

1/3 cup all purpose flour 75 mL

2 eggs, lightly beaten 2

1/4 tsp each salt and pepper 1 mL 

1 cup seasoned panko breadcrumbs 250 mL

Canola oil for frying

Preheat oven to 400ºF (200ºC).

Divide sausage mixture into 12 balls and flatten well. Place egg in centre and wrap and press sausage around egg firmly. Repeat with all the eggs and sausage.

Place the flour in one shallow bowl. In another shallow bowl, whisk eggs with salt and pepper. In a third shallow dish add breadcrumbs. Dip each sausage wrapped egg into flour completely, then into egg, letting excess drip off. Finally coat the egg in breadcrumbs and place on parchment paper lined baking sheet. 

Bake eggs for 10 minutes or until sausage is set. Remove from oven and let cool completely. (Cover and refrigerate for up to 3 days before frying.)

In a saucepan with high sides, heat about 4 inches (10 cm) of canola oil to 350ºF (180ºC). Fry eggs in batches for about 2 minutes or until deep golden brown. Drain on paper towel lined plate before serving. 

Tip: You can substitute sausages for the sausage meat, simply remove the casings from the sausages before using. 

You can substitute regular seasoned breadcrumbs for the panko version.

How to hard to cook eggs: Place eggs in a single layer in saucepan and cover with water, about 2 inches (5 cm) over eggs. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain and cool eggs in cold water. When easy to handle crack shells and peel, using water to help remove any small shell pieces if needed. 

Tip: For a gluten free option substitute gluten free flour and breadcrumbs and look for gluten free sausage meat. 

Vegetarian Variation: Substitute plant base ground or plant base sausage for sausage meat.

Tip: If you are making them to enjoy right away, you can simply put them straight into the fryer no need to bake first. 


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