I love how eggs play such a huge roll in my kitchen. I saw a scotch egg in a cafe the other day and thought I’m going home to dig out my favourite recipes and may some for lunches this week.
Love the idea of a protein packed snack on hand. Protein helps keep you fuller for longer
I hope you like my photo! (I tried hard to do a bit of food styling)
One is Gordon Ramsay’s favourite idea. Don’t be scared of the black pudding in the Sausage meat as it adds the seasoning. It’s actually really good!
The chicken option is a bit different as they are baked in the oven instead of shallow fried.
They are great to have as food on the run “Eggs with Legs". Eggs on the go. Eggs for brunch. Eggs for Lunch. Eggs anytime!
Serve them warm or cold
Gordon Ramsays Scotch Eggs
- 6 free-range eggs
- 300g best-quality sausage meat
- 200 g best-quality black pudding skin removed, meat crumbled
- 1 Granny Smith apple grated
- 4 tbsp plain flour
- 150g panko breadcrumbs
- Flavourless oil e.g. something like a rice bean oil
- Sea salt and freshly ground black pepper
Place 4 of the eggs in a pan of boiling water and boil for 4½ minutes. Drain, then fill the pan with cold water, tap the eggs against the side to crack the shells and leave to sit in the water to cool.
Meanwhile, mix together the sausage meat, black pudding and apple until well combined. Divide the mixture into 4 equal pieces and shape into flattened ovals.
Place the flour in a shallow dish and season with salt and pepper. Beat the remaining 2 eggs in another dish, and place the breadcrumbs in a third shallow dish.
Peel the boiled eggs, then place each one in the middle of a sausage meat oval and press the mixture around them until they are evenly covered.
Pour a 4cm depth of oil into a sauté pan and heat until it begins to shimmer.
Meanwhile, dust the meat-covered eggs in flour, shaking off any excess. Roll in the beaten egg, allowing any excess to drip off. Finally, coat in the breadcrumbs, pressing them in so that they really stick.
Shallow-fry the eggs for 10–12 minutes, turning often, until golden and crisp on the outside and cooked through inside. Serve warm or cold.
Chicken Scotch Eggs
If you don't like the idea of shallow frying this is great as they are oven baked.
The chicken mince mixture can be a bit on the sloppy side to work with but you'll get there. I did!
- 4 eggs
- 400g chicken mince
- 2 tbs finely chopped dill
- 2 tbs finely chopped parsley
- 2 tbs Tomato sauce
- 2 tsp Dijon mustard
- 1 1/2 cups panko breadcrumbs
- Salt and pepper, to season
- 1/2 cup finely grated parmesan cheese
- 1/2 cup plain flour
- 2 eggs, whisked
- Olive oil cooking spray
- Preheat oven to 200°C. Line a baking tray with baking paper
- Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water
- Place chicken mince, dill, parsley, HP sauce, Dijon mustard, 1/4 cup breadcrumbs, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions
- Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl
- Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust. Place on prepared baking tray
- Spray scotched egg with olive oil. Bake for 25 minutes or until egg is firm to the touch and golden. Serve with chutney, baby rocket and cornichons
So as you can see from the picture I served on a platter with some little gherkins (cornichons), some chutney, radish, salad leaves of choice. You even add some cheese. Anything you fancy ! I reckon they make an impressive platter as well as a lunchbox staple