Full English Breakfast Scotch Eggs

Classic Scotch eggs elevated with the flavors of a Full English Breakfast. Sausage meat is seasoned with black pudding and herbs, and served with baked beans.

Prep Time

20 minutes

Total Time

45 minutes

Calories

825 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.20/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert•Side Dish

Cuisine:

British

Main Ingredient:

Eggs

Cooking Style:

Baking

Ingredients

Servings

6Large Eggs(Free-range preferred)

£1.75

400gSausage Meat(Good quality pork sausage meat)

£3.00

100gBlack Pudding(Finely diced)

£1.20

1tablespoonFresh Sage(Finely chopped)

£0.60

1teaspoonFresh Thyme(Leaves only, finely chopped)

£0.40

50gPlain Flour(For dusting)

£0.10

100gBreadcrumbs(Panko breadcrumbs for extra crispiness)

£0.40

For fryingVegetable Oil(About 1 litre)

£0.30

400gBaked Beans(Tinned baked beans)

£0.90

1teaspoonWorcestershire Sauce(Optional, for baked beans)

£0.15

Total Cost

£8.80

£2.20 per serving

Instructions

1.
Boil 4 eggs in a saucepan of boiling water for 6 minutes for runny yolks, or 7 for slightly firmer yolks. Immediately transfer to a bowl of ice water to stop cooking. Once cool enough to handle, carefully peel the eggs.
2.
While the eggs are cooling, prepare the sausage meat mixture. In a mixing bowl, combine the sausage meat, diced black pudding, chopped sage, and chopped thyme. Mix well with your hands until evenly distributed.
3.
Divide the sausage meat mixture into 4 equal portions. On a lightly floured surface, flatten one portion of the sausage meat into a patty large enough to encase an egg. Repeat with the remaining portions.
4.
Gently place a peeled egg in the centre of a sausage meat patty and carefully wrap the sausage meat around the egg, ensuring it is completely sealed. Repeat with the remaining eggs.
5.
Prepare a breading station: Place the flour and breadcrumbs in separate shallow dishes. Lightly coat each sausage-encased egg in flour, then dip in the remaining 2 beaten eggs, and finally roll in the breadcrumbs, ensuring they are fully coated.
6.
Heat the vegetable oil in a large, deep saucepan to 170°C (340°F). Carefully lower the Scotch eggs into the hot oil, one or two at a time, and fry for 6-8 minutes, turning occasionally, until golden brown and the sausage meat is cooked through. Use a slotted spoon to remove the Scotch eggs from the oil and drain on paper towels.
7.
While the Scotch eggs are frying, heat the baked beans in a saucepan. Add a dash of Worcestershire sauce if desired. Bring to a simmer and cook until heated through.
8.
Cut the Scotch eggs in half and serve immediately with a side of warm baked beans.

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My Notes

Nutrition Information

Nutrition per serving (350g)

825 kcal / 3451 kJ

Carbs

34g

13% of RDA

Fat

54g

77% of RDA

Protein

53g

106% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

11 g

12% of RDA

Sodium

1550 mg

67% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For easier peeling, add a teaspoon of vinegar to the boiling water.

Make sure the oil temperature is consistent to avoid the Scotch eggs burning or being undercooked.

If you prefer a firmer yolk, boil the eggs for a minute or two longer.

Scotch eggs can be assembled ahead of time and kept refrigerated for up to 24 hours before frying.

Cooking Equipment

Large saucepan

Baking sheet

Mixing bowl

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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