Full English Breakfast Scotch Egg with Jersey Black Butter Baked Beans

A modern twist on the classic Scotch egg, featuring a soft boiled egg encased in seasoned sausage meat, coated in golden breadcrumbs, and served alongside rich, smoky baked beans made with Jersey black butter. Complemented by crispy bacon and grilled tomatoes for a truly indulgent breakfast experience.

Prep Time

20 minutes

Total Time

60 minutes

Calories

985 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.26/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Bread•Side Dish

Cuisine:

Jersey•British

Main Ingredient:

Pork•Eggs

Cooking Style:

Baking•Grilling

Mood:

Comfort Food

Ingredients

Servings

6Large Eggs(Free-range recommended)

£1.75

500gGood Quality Sausage Meat(Choose your favorite flavor, e.g., pork, Lincolnshire)

£4.00

150gFresh Breadcrumbs(Panko breadcrumbs work well for extra crispness)

£1.00

50gPlain Flour(For coating the eggs)

£0.10

1Egg(Beaten, for the breadcrumb coating)

£1.75

8slicesBacon(Streaky bacon for extra crispness)

£2.50

4Tomatoes(Large tomatoes, halved)

£1.20

2tbspOlive Oil(For grilling tomatoes and baking)

£0.20

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

250gDried Cannellini Beans(Soaked overnight)

£0.75

1Onion(Finely chopped)

£0.40

2clovesGarlic(Minced)

£0.15

400gChopped Tomatoes(Canned)

£0.65

2tbspTomato Puree

£0.15

1tbspBrown Sugar

£0.05

1tbspWorcestershire Sauce

£0.10

2tbspJersey Black Butter(Or substitute with a teaspoon of molasses and a pinch of smoked paprika)

£1.50

0.5tspSmoked Paprika(Optional, if not using Jersey Black Butter)

£0.15

2tbspFresh Parsley(Chopped, for garnish)

£0.50

Total Cost

£17.05

£4.26 per serving

Instructions

1.
**Prepare the Baked Beans:** Preheat oven to 160°C (320°F). In a large saucepan, sauté onion and garlic in olive oil until softened. Add soaked and drained cannellini beans, chopped tomatoes, tomato puree, brown sugar, Worcestershire sauce, Jersey Black Butter (or molasses and smoked paprika), salt, and pepper. Bring to a simmer, then transfer to an oven-safe dish. Cover and bake for 2-3 hours, or until the beans are tender and the sauce has thickened. Stir occasionally.
2.
**Cook the Eggs:** Bring a saucepan of water to a gentle simmer. Carefully lower 4 eggs into the water and cook for exactly 6 minutes for a runny yolk. Immediately transfer to a bowl of ice water to stop the cooking process. Gently peel the eggs and set aside.
3.
**Prepare the Scotch Eggs:** Divide the sausage meat into 4 equal portions. Flatten each portion into a disc. Carefully wrap each soft-boiled egg with the sausage meat, ensuring the egg is completely covered. Shape into a smooth ball.
4.
**Breadcrumb the Scotch Eggs:** Set up three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.
5.
**Cook the Scotch Eggs:** *Option 1 (Deep Fry):* Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully lower the scotch eggs into the hot oil and fry for 4-5 minutes, or until golden brown and cooked through. Drain on paper towels. *Option 2 (Bake):* Preheat oven to 200°C (400°F). Place the Scotch eggs on a baking sheet lined with parchment paper. Drizzle with a little olive oil. Bake for 20-25 minutes, or until golden brown and cooked through, turning halfway through.
6.
**Cook the Bacon and Tomatoes:** While the Scotch eggs are cooking (either frying or baking), grill or pan-fry the bacon until crispy. Halve the tomatoes and drizzle with olive oil, salt, and pepper. Grill or pan-fry the tomatoes cut-side up until slightly softened and lightly charred.
7.
**Assemble and Serve:** Serve each Scotch egg hot, sliced in half to reveal the runny yolk, alongside a generous portion of the baked beans, crispy bacon, and grilled tomatoes. Garnish with fresh parsley.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

985 kcal / 4121 kJ

Carbs

48g

18% of RDA

Fat

65g

93% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

15 g

17% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For perfectly soft-boiled eggs, ensure the water is at a gentle simmer, not a rolling boil.

If baking the Scotch eggs, using a meat thermometer to ensure the sausage meat is cooked through to an internal temperature of 71°C (160°F) is recommended.

To enhance the flavor of the sausage meat, you can mix in finely chopped herbs like sage or thyme.

Cooking Equipment

Oven

Stovetop

Large Saucepan

Deep Fryer or Large Pot (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For perfectly soft-boiled eggs, ensure the water is at a gentle simmer, not a rolling boil.

If baking the Scotch eggs, using a meat thermometer to ensure the sausage meat is cooked through to an internal temperature of 71°C (160°F) is recommended.

To enhance the flavor of the sausage meat, you can mix in finely chopped herbs like sage or thyme.

Full English Breakfast Scotch Egg with Jersey Black Butter Baked Beans

Ingredients

Instructions