Easy to make scotch egg recipe is the perfect brunch! Soft boiled eggs are wrapped in sausage, dredged in Panko breadcrumbs, the fried until golden brown. Served over creamy, buttered herb corn grits.
This is not a sponsored post and is no way affiliated with Delta Grind Grits.
I remember the first time I tried a Scotch egg. The Husband and I were kid-free one weekend. We decided to get up Saturday morning and have brunch. A hot breakfast a mimosa sounds SO GOOD, doesn’t it?
At the restaurant, we were seated at a freestanding pug height table in the bar area. As we both looked over the menu, our waiter walks up to the table, stands directly across from me, looks me in the eye and says, “Good morning. I love you.”
I was a little take aback. It’s not everyday I have complete strangers walk up to me and profess their love. I figured he was joking, so I played along and said, “Well, I love you too!” He took our drink orders and walked away.
That’s when The Husband turned to me with raised eyebrows and asked, “What was that all about?”
“I have no idea.”
“Do you know him?”
“No, I have never seen that guy before.”
“He was just hitting on you.”
“No, he wasn’t! He was just joking.”
“That guy was totally hitting on my wife right in front of me.” Please keep in mind, The Husband was laughing during this conversation. He’s not some insecure, possessive, jerk.
A little while later the waiter comes back with our mimosas. Then he looks at me and says, “I’m going to bring you a Scotch Egg. You need to try a Scotch Egg.”
Then he points at The Husband and says, “You should try the cheese grits.”
We agreed. Soon he came back and he set this down in front of me.
Then he sets a bowl of cheese grits down in front of The Husband. Don’t get me wrong, the cheese grits were amazing. But as I cut into my Scotch Egg and the creamy yolk started oozing out, I could tell The Husband was wishing he’d gotten a Scotch Egg too.
“If he wasn’t hitting on you,” he ribbed, “then why didn’t he offer me one of those? Sure fella, have some cheese grits.”
But getting to these eggs. Before I made them, I thought they would be difficult. Nope, turns out they are super easy.
Are Scotch Eggs really Scottish?
There are alot of theories about where Scotch Eggs originated, but none of them actually involve Scotland. Scotch Eggs originated in England. And they weren’t encased in sausage, but fish paste. Um yeah, some traditions are meant to be held on to … and some just aren’t.
How to Make Scotch Eggs
The basic components of a scotch egg recipe are simple: cooked eggs, sausage and breadcrumbs. The entire thing is fried until the breadcrumb coating is golden and the sausage casing is cooked through.
First, boil your eggs. Soft-boiled eggs are cooked for less time so that the yolk is partially liquid. I opted for soft-boiled because I love that oozing center. Simply bring several inches of water to a boil over high heat in a medium saucepan. Gently lower six eggs into the pan. Reduce the heat to medium, then simmer for about 6-7 minutes.
Once the time is done, immediately immerse in cold water. The yolks will continue to cook from the residual heat if you don’t. Allow the eggs to cool until they are easy to handle.
Next, divide two (12 ounce) rolls of pork breakfast sausage into thirds. Roll out each third to about ¼-inch thickness on a piece of waxed paper. Carefully peel the eggs and divide the shells. Then place the eggs, one at a time, on top of the sausage pancake you just made.
Gently roll them up until they are complete cocooned in the sausage. Trim off any excess. Pinch together any seams or holes. Then even them out by gently rolling them between your palms.
Next, roll them in bread crumbs. I chose Panko breadcrumbs, which are Japanese breadcrumbs, because they are lighter and crispier. You can usually find these in the grocery store next to traditional breadcrumbs.
Add a couple inches of oil to a frying pan. I prefer to use cast iron for frying because it heats quickly and is pretty consistent with heat. You only want to cook them long enough to brown the breadcrumbs and cook the sausage through, about 5-7 minutes total. Drain the eggs on paper towels.
How to Make Buttered Herb Grits
Scotch Eggs pair wonderfully with a big bowl of creamy buttered herb grits. I prepared Delta Grind grits, which is a local purveyor of stone ground yellow corn grits that I purchase at my local farmer’s market. These are not the mushy quick-cooking grits you find at the grocery store. It’s like comparing minute rice to risotto. These stone ground grits take a little longer to prepare, but it’s completely worth it because they are creamy and so flavorful without a lot of seasoning.
Combine chicken stock, water, heavy cream, salt and pepper in a medium saucepan. Bring to a boil.
Stir in one cup of yellow stone ground grits. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.
Remove the grits from the heat. Stir in two tablespoons of chopped fresh parsley and one tablespoon of chopped fresh thyme. Add three tablespoons of butter. Heat the grits though until the butter is melted. Ladle grits into a bowl. Top with a Scotch Egg. Sprinkle with sliced green onions.
In case you are wondering, we have been back to that restaurant since then. I have never seen my admirer again, but it did give us a funny story that we talk about every time I make these. A word of caution – Scotch Eggs are really FILLING! If you don’t have a big appetite, you might want to share. Now who you share it with, I’ll leave that up to you.
You Might Also Like:
- Instant Pot Eggs and Cheese Grits in Mason Jars
- Oven Baked Eggs with Hollandaise Sauce
- Oven Baked Eggs with Andouille and Black Beans
- Grillades and Grits
Scotch Eggs with Buttered Herb Grits
For the Scotch Eggs:
- 6 large eggs
- 2 (12 ounces each) packages of breakfast sausage, any flavor
- 1 cup panko bread crumbs
- Oil for frying
For the Buttered Herb Grits:
- 1 cup chicken stock
- 2 cups water
- 1 cup heavy cream
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 cup yellow stone ground grits
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme
- 3 tablespoons unsalted butter
- 2 – 3 green onions sliced
For the Scotch Eggs:
- Bring a large pot of water to a boil. Reduce heat to medium. Gently place eggs in the water and boil for 7 minutes. Immediately immerse with cold water. Once the eggs have cooled, gently peel the shells.
- Roll the sausage out onto waxed paper until it is about ¼ inch thick. Place one peeled egg along the edge of the sausage “pancake.” Gently lift the waxed paper and roll up the sausage around the egg. Trip any excess of the ends and seal any seams. Carefully roll the egg between your palms to even it out. The egg should be completely encased in the sausage.
- Roll the eggs in the breadcrumbs. At this point, set aside and start working on the grits.
For the grits:
- Combine all the liquid ingredients, salt and pepper in a medium saucepan. Bring to a boil.
- Stir in the grits. Cover and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
- In the meantime, heat the oil in a large skillet over medium high heat. Once the oil is hot, fry the Scotch Eggs, two at a time, on all sides until the outside is brown and crispy and the sausage is cooked through, about 5-7 minutes. Repeat with the remaining eggs. Drain on paper towels.
- Remove the grits from the heat. Stir in herbs and butter. Heat though until butter is melted.
- Ladle grits into a bowl. Top with a Scotch Egg. Sprinkle with sliced green onions.