Scotch eggs are a great little make up after Easter when you have a bunch of hardboiled eggs hanging around, especially if you’re not a big deviled egg fan.

Enough chit chat, show me the recipe!

The Scotch egg is a traditional dish from the UK that is basically a hard or medium boiled egg inside a meatball. Sometimes they are deep fried, the more health-conscious will bake them, I did a combo of both – a light shallow pan-fry and then finishing it off in the oven so it’s greasy, but not too much, and also crispy. They are also traditionally eaten room temperature; the inventor of the Scotch egg, London department store Fortnum & Mason, apparently used to add them to gourmet picnic baskets they would sell to high society patrons during Victorian times. You know what this means? Make ahead!

If you like a softer yolk, be careful during the meat wrapping process.

Traditionally the recipe calls for regular breadcrumbs, but I used panko because it’s so light and crispy. You can make a Scotch egg with any number of variations, from the type of meat and spices on the outside to stewing them in a spicy Indian curry for a dish called Nargisi kofta. For this recipe I’m making a breakfast-y version (but it can be eaten at any meal) and using venison breakfast sausage. The already-spiced meat makes it a cinch to throw together and my husband ordered way too much breakfast sausage this hunting season at the processors, so I’m looking for creative ways to put it to good use.

Look as these beautiful little balls, all in a row.

In the recipe, I called for already boiled and peeled eggs instead of including the instructions in-recipe because everything is so much easier if you don’t try to peel hot eggs. Get your eggs boiling, let them cool, then peel your eggs, then start the recipe. The skin on your thumbs will thank me.

Scotch eggs

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Serves	8-10
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes

Ingredients

• 2lb venison breakfast sausage
• 8-10 eggs (boiled to your liking and peeled)
• 2 eggs (beaten)
• 2 cups panko
• 2 tablespoons vegetable oil

Optional

• 1/2 cup flour

Directions

Step 1

First, encase the eggs. Get a good clump of sausage, flatten it nice and wide in your hand and wrap it around each egg so they are completely covered with the sausage. If you are having a hard time getting the meat to stick to the egg, dust them first with a little flour.

Step 2

Heat up a shallow pan on medium high with the oil. Heat your oven to 375 and line a baking sheet with foil. Get a plate ready with paper towels on it for draining. Arrange your beaten eggs and panko in a little assembly line, in that order.

Step 3

Dip each meat-covered egg in the egg wash, then roll it around in the panko until it's covered. Pan fry the egg on each side until a crust forms (about 3 minutes per side) and remove to a paper towel. Repeat this process until all the eggs are done, then move the eggs to the foil-lined baking sheet.

Step 4

Bake all the eggs in the oven until the sausage is completely cooked, about 5-7 minutes. Serve warm or room temperature with mustard.

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