Breakfast-for-dinner: Classic scotch eggs

Prep 15 min
Total 30 min
Makes 6 Servings



small eggs
500 g
hot or mild Italian sausage, meat removed from casings
1 cup
panko bread crumbs
2 to 3 cups


  • COVER eggs with water in a large pot. Boil for 3 to 4 min. Transfer eggs into a bowl filled with very cold water. Let cool for 5 min, then peel and pat very dry with paper towels.
  • DIVIDE sausage meat into 6 equal portions. Flatten each portion into a 5-in. circle. Lay a boiled egg in the centre of a circle and wrap sausage meat around egg to cover completely. Repeat with remaining eggs and meat.
  • POUR panko into a shallow bowl. Coat sausage-covered eggs with panko completely.
  • POUR oil into a large pot until it reaches 1/2 in. up the sides. Heat over medium. Add 2 eggs. Cook, turning eggs often, until panko turns golden-brown, about 2 min. Transfer to a paper-towel- lined platter. Repeat with remaining eggs. Serve warm or cold, with Tomato-Thyme Chutney.

Prep Tip: Use a deep-frying thermometer for perfect results. Oil temperature should be 325F for cooking Scotch Eggs.


Calories 316, Protein 18 g, Carbohydrates 7 g, Fat 24 g, Sodium 618 mg.
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