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Scotch Eggs Recipe

House Home Photo Scotch Eggs Recipe

A traditional Scottish or British breakfast dish from cookbook author Laura Calder.

Yield: 
4 servings
Ingredients: 

1 egg
Flour, for dredging
About 1 cup dry breadcrumbs
A handful of chopped fresh parsley
A handful of finely grated Parmesan cheese
4 to 6 freshly hard-boiled eggs, preferably still warm
About 2 cups spiced sausage meat
Peanut oil, for frying

Instructions: 

Step 1: In a shallow dish, lightly beat the raw egg. Place the flour in a second shallow dish. In a third dish, toss the breadcrumbs with the parsley and Parmesan. Peel the boiled eggs and lightly dredge in the flour to help the sausage stick. Pack a layer of sausage around the eggs, making sure there are no gaps. Dip in the beaten egg, then roll in the breadcrumbs.

Step 2: Heat 2" of oil in a small pot until a cube of bread dropped in it sizzles. Fry the eggs until very golden brown and the sausage cooked through, about 4 minutes each, turning occasionally. Remove to paper towels to drain. Serve warm or cold.

Reprinted with permission from Laura Calder's Dinner Chez Moi (2011 Harper Collins Canada).

Author: 

Laura Calder

Photographer: 

James Ingram; food and props styling by Patti Hetherington

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