You’d think by the name that this item has Scottish origins; makes sense right? Wrong. In fact the origins of a scotch egg are still not 100% certain so when you do find out, let me know.
Other than that useless tidbit of history, I got nothing. I just like scotch eggs. It’s a fun play on a boiled egg and you kinda get an all in one breakfast. For the most part, a basic scotch egg involves wrapping a boiled egg in a casing of mince meat or sausage meat, then dipping it in eggs and breadcrumbs and either baking it or deep frying it.
I found a recipe which I think is more fun. Incorporate some potato, onion and bacon into the sausage bits and instead of using breadcrumbs, use some crushed cornflakes. Aside from the obvious party in the mouth, there’s the beautiful color when you cut through and then the lovely crunch from the cornflakes.
It doesn’t take ages to make and kids love it too!! Serve it with a salad and a tangy tomato dipping sauce
4 large peeled, eggs boiled to your liking
4 regular sausages, casing removed
6 rashers of cooked streaky bacon, finely chopped
4 sprigs of spring onion finely chopped
3 large potatoes
1 beaten egg
2 cups of crushed cornflakes
Cooking oil to shallow fry
Salt and black pepper to taste
Place your chopped potatoes into a pan with boiling water and boil the potatoes until tender. Drain the potatoes, mash them with no additions and set aside to cool.
In a bowl mix together your sausage meat, onion and bacon. Add the mash potato in last.
Now you can set up an assembly line. Line up the egg, sausage and potato mix, then the egg and last the crushed corn flakes. Heat up the pan on medium with some oil to shallow fry the scotch eggs and at this point you can also preheat your oven to 180°C.
Roll our a handful of the sausage mix onto some cling film and place the boiled egg just off Centre. Lift off the cling film and roll the sausage mix onto the egg and use your hand to make sure the sausage is entirely covered in the mix and is round in shape.
Next, dip the covered egg into the beaten egg and then into the cornflakes making sure it is completely covered. Repeat for the rest of the eggs.
Place the eggs into the hot hot oil and cook them until golden brown then place them into an oven proof dish on the middle shelf and leave to bake for 10 to 15 minutes.
Serve with a side salad and a tomato salsa.