Scotch Eggs Recipe

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


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).



James Ingram; food and props styling by Patti Hetherington