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Scotch Eggs with Buttered Herb Grits - CookingBride.com
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Scotch Eggs with Buttered Herb Grits

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.
Course Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 6
Calories 421kcal
Author Lisa B.


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.


Serving: 1egg and 1 cup of grits | Calories: 421kcal | Carbohydrates: 48g | Protein: 13.9g | Fat: 16.9g | Saturated Fat: 5g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 8g | Sodium: 353.7mg | Potassium: 51.3mg | Fiber: 4g | Sugar: 1g | Iron: 0.2mg