Full English Breakfast Scotch Eggs with Jersey Sausage

A fun and delicious twist on the classic Full English Breakfast, featuring a soft boiled egg encased in flavorful Jersey sausage meat and perfectly fried.

Prep Time

20 minutes

Total Time

45 minutes

Calories

890 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.82/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

6 Large Eggs(Free-range, if possible. 4 for the Scotch Eggs, 2 for the breading.)

£1.75

500gJersey Sausage Meat(Removed from the casings. Pork or Cumberland sausage meat can be substituted.)

£4.20

50gPlain Flour(For dredging.)

£0.10

100gDried Breadcrumbs(Panko breadcrumbs work well for extra crispiness.)

£0.45

1LVegetable Oil(For deep frying.)

£2.20

100gBlack Pudding (Optional)(Crumbled, mixed into the sausage meat)

£1.10

To Serve Brown Sauce(For Serving)

£1.50

Total Cost

£11.30

£2.82 per serving

Instructions

1.
Carefully place 4 eggs into a saucepan of gently boiling water. Cook for exactly 6 minutes for a soft-boiled yolk. Immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, gently peel the eggs and set aside.
2.
Divide the sausage meat into 4 equal portions. Flatten each portion into a thin patty.
3.
If using black pudding, crumble into the sausage meat and combine
4.
Gently wrap each soft-boiled egg in a sausage patty, ensuring it is completely sealed with no gaps. Work gently to avoid breaking the yolk.
5.
Prepare a breading station: place the flour in one shallow dish, the remaining 2 beaten eggs in another, and the breadcrumbs in a third.
6.
Dredge each sausage-covered egg in the flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Ensure the egg is completely covered in each step.
7.
Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F).
8.
Carefully lower the Scotch eggs into the hot oil and fry for 6-8 minutes, or until golden brown and the sausage is cooked through. Turn occasionally to ensure even browning.
9.
Remove the Scotch eggs with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
10.
Optional: Place the baking sheet with the scotch eggs in a preheated oven at 180°C (350°F) for 5 minutes to ensure the sausage is thoroughly cooked
11.
Serve immediately, ideally with a side of brown sauce.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

890 kcal / 3724 kJ

Carbs

35g

13% of RDA

Fat

65g

93% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Boiling the eggs perfectly is crucial for the soft yolk. Adjust the cooking time by 30 seconds depending on the size of your eggs.

Ensure the oil is at the correct temperature to prevent the Scotch eggs from becoming greasy. A thermometer is recommended.

Allowing the eggs to cool completely before peeling helps prevent them from breaking.

For a richer flavor, add a teaspoon of mustard to the sausage meat.

Scotch eggs can be prepared ahead of time up to the breading stage. Store in the refrigerator until ready to fry.

If you don't have a deep fryer, you can shallow fry the scotch eggs in a large pan with enough oil to come halfway up the sides, turning frequently to ensure even cooking.

Cooking Equipment

Large saucepan

Deep fryer or large pot

Slotted spoon

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...