Cathy's Scotch Eggs

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

Yield: Serves 8


  • 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


  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.
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