Scotch Eggs

Serves: 6

Prep: 30 Minutes

Cook: 35 Minutes

The quintessential British picnic food is now a popular item here in the United States; and what’s not to love? Eggs, sausage, and bread all wrapped up in an adorable, delicious bundle. I’ve even added Cornflakes to my recipe in an attempt to include as many breakfast staples as possible. Actually, the addition of Cornflakes give my Scotch Eggs a delightful sweetness and crunch. This recipe was originally published in the Food and Drink issue of IDLE CLASS magazine last year, celebrating the holidays with a Mid Century vibe, but they’re just as enjoyable during the Spring and Summer months; either right out of the fridge or as a protein packed snack while social distance hiking.

SCOTCH EGGS

INGREDIENTS

6 large Eggs, boiled and peeled

2 large eggs, for whisking

1 cup AP Flour

1 cup Corn Flakes

2 lbs. fresh Italian Sausage, casings removed

Vegetable oil (for frying)

Salt and Pepper, to taste

TECHNIQUE

Place flour and corn flakes in separate medium sized bowls. Divide sausage into 6 equal portions. Then wrap portioned sausage around each of the six boiled eggs.

Boiled Eggs are easy. Cover eggs with cold water in a pot; bring to a boil; turn off heat; cover and allow to rest for 10 minutes. DONE!

Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat.

Pour oil into a pot at a depth of 2 to 3”and heat over medium heat to 375°. Fry eggs, turning occasionally until sausage is cooked through and breading is golden brown, crisp, approximately 10 minutes. Next, use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper.