These tasty crisp-crumbed sausage-coated eggs make a sensational snack, perfect picnic food and are great for lunch boxes too.
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Units: US | Metric
- 1Peel the boiled eggs and set aside. Melt the butter in a frying pan over a moderate heat and add the chopped leek, garlic, mace and shallot. Fry for 5 minutes, until softened.
- 2Place the sausage meat into a large bowl and add the softened leek mixture. Stir in the chopped parsley; add 1 of the eggs and season with salt and freshly ground black pepper. Pack this mixture around each egg to form a generous coating of sausage meat.
- 3Season the flour and beat the remaining egg with a little water. Roll the eggs in the seasoned flour and then dip briefly into the egg.
- 4Roll the eggs in the breadcrumb until coated.
- 5Set the oven to 350°F Heat the oil in a deep fat fryer to 350°F Deep-fry the eggs for 5 minutes and then transfer to the oven and cook for another 5 minutes.
- 6Cut each egg in half and serve with fresh salad leaves, sliced baby beetroot, and a little French dressing.
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Nutritional Facts for Scotch Eggs
Serving Size: 1 (624 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1726.0
- Calories from Fat 841
- Total Fat 93.5 g
- Saturated Fat 33.4 g
- Cholesterol 829.4 mg
- Sodium 2460.6 mg
- Total Carbohydrate 139.4 g
- Dietary Fiber 7.5 g
- Sugars 9.6 g
- Protein 75.5 g
The following items or measurements are not included:
salt & freshly ground black pepper