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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.

4 servings

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


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).


Laura Calder


James Ingram; food and props styling by Patti Hetherington

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