March 29, 2024 Posted in Culinary

Scotch eggs for brunch

Here’s something a little different for your Sunday brunch: Scotch eggs! This treat from England (or is it?) is more time consuming than it is difficult to make. The origins of the dish are murky although it likely first appeared in Britain in the 16th century. Similar dishes can be found in the cuisines of India and North Africa. Even how it got its name is a mystery. One story suggests it was first popularized by a Yorkshire restaurant called William J Scott & Sons, where the eggs were called “Scotties.” Another theory (a little less likely) is that the term is derived from a process of preserving eggs being exported from Scotland to England known as “scotching.” The origins may not matter once you sink your teeth into this soft-boiled egg wrapped in sausage and breadcrumbs and fried to crispy deliciousness. There are a lot of recipes for Scotch eggs out there. Here’s Chef Stevie’s. (Please note this dish isn’t on our menu; this is for the DIY cooks among you.) If you’re feeling adventurous, give it a go and let us know how your Scotch eggs turn out!

Scotch eggs for brunch. Photo by Joe King


1 pound ground pork breakfast sausage

9 farm eggs

1 cup all-purpose flour

2 cups breadcrumbs (homemade or store bought)

2 cups canola oil for frying

Salt and pepper to taste

A final garnish of chives tops off the Scotch eggs. Photo by Joe King


For soft boiled eggs, bring pot of water to boil. Add 6 eggs and cook for 6 minutes. Remove with slotted spoon and immediately submerge in ice bath. Once cooled, carefully peel under running water. (Tip: Put a colander or strainer in the sink to contain the eggshell mess.)


Set up a standard breading station with 3 bowls: one for egg wash, one for flour, one for breadcrumbs. Lightly season each bowl with salt and pepper. Divide sausage into 6 equal parts, roughly 2.6 ounces. Flour the peeled eggs lightly to help adhere the sausage to the eggs. Take one portion of sausage and with a slightly wet hand make a thin patty in your hand. Gently put the floured egg into the center of the patty and carefully encase the egg in the sausage, pinching the seams to seal it tight. Add the wrapped egg back to the flour, making sure it is covered and shake off excess flour. This helps the egg wash stick to the sausage. Dip egg into the egg wash, remove and generously coat in the breadcrumbs; set aside. Tip: When breading ingredients, try your best to keep one hand dry and use the other for dipping in egg wash. In a 4-quart pot, heat the 2 cups of oil to 325 degrees. Working in batches, shallow fry the Scotch eggs until golden brown and pork is fully cooked. Serve with crispy potatoes and a glass of sparkling King Estate Brut Cuvée.

King Estate Brut Cuvée. Photo by Kelly Lyon