Scotch Eggs
I love these! I made these at Warwick Academy High School in Bermuda. Somewhere around 1990.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 2
appetizers
brunch
hors doeuvres
snacks
fry
kid friendly
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 2 hard-boiled eggs
- 4 ounces sausage meat or 2 sausages
- 1 beaten egg for coating
- very fine breadcrumbs
- deep oil
- Carbohydrate 0.7294 g
- Cholesterol 305.06 mg
- Fat 7.4918 g
- Fiber 0 g
- Protein 9.0576 g
- Saturated Fat 2.31528 g
- Serving Size 1 1 Serving (72g)
- Sodium 92.8 mg
- Sugar 0.7294 g
- Trans Fat 1.29274 g
- Calories 109 calories
1. If using sausages, remove skins and using a little flour; shape each one on a board into a circle large enough to wrap around each egg. 2. Coat eggs completely with meat, making sure all the joints are sealed. 3. Dip the sausage covered eggs into beaten egg and then toss in breadcrumbs. 4. Toss gently to remove excess crumbs. 5. Fry in hot oil until evenly browned. Drain on kitchen paper. 6. Serve hot or cold. 7. Garnish with parsley, watercress or tomato wedges and accompany with a salad if you want.
