Cathy's Scotch Eggs

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

Gooseberry Patch JUNE 2012

  • 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


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

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

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

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.

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

Serve chilled with mustard, if desired.


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Cathy's Scotch Eggs Recipe