ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cathy's Scotch Eggs


Serves 8

Protein-rich, Scotch eggs are perfect breakfast or any time of the day.


  • 1 pound ground pork sausage
  • 2 tablespoons dried parsley
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 8 eggs, hard-boiled and peeled
  • 1/2 cup all-purpose flour
  • 1/2 cup salt
  • 1/4 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1 1/2 cups dry bread crumbs
  • oil for frying
  • Optional: mustard

How to Make It

  1. Combine sausage and herbs; mix well. Divide into 8 patties.

  2. Cover each hard-boiled egg with a sausage patty, pressing to cover and seal.

  3. Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs.

  4. Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides.

  5. Drain; chill in refrigerator. Slice into halves or quarters.

  6. Serve chilled with mustard, if desired.

101 Breakfast & Brunch Recipes