(4 servings) Printable Version
About This Recipe:
Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the Southern USA. They are portable and delicious. In Scotland where the dish originated, Scotch Eggs are especially popular at picnics where they are eaten cold.
So fattening but so good! From Scotland. Hard-boiled eggs wrapped in sausage, coated in breadcrumbs and deep-fried. Great served hot or cold.
Mr Breakfast would like to thank MrFrenchStewart for this recipe.
Recipe number 118. Submitted 4/27/2002.
Comments About This Recipe
What do you think of Scotch Eggs?
Overall Average Rating =(out of 5)
Based on 25 votes.
View all 44 comments for this recipe.
From ProudPittieMom (Team Breakfast Member)
If you leave out the onion and nutmeg, these are a wonderful, once in a blue moon, special treat for travel for the humans and canines in your group. Only use as a full meal for dogs who already eat a variety of fresh, whole foods. Otherwise, a couple of small tastes will be appreciated, but make sure there is no onion or nutmeg in those for feeding to your dogs. My poor service dog is allergic to the world so I have to find a sausage with no pork, but then this recipe is good to go for both of us (deleting the onion & nutmeg, of course).
Comment submitted: 1/7/2013 (#15063)
Cinnamon and nutmeg are not part of the old, original recipe.
Comment submitted: 11/12/2012 (#14827)
Does anyone know if there is a low carb version of this dish anywhere? It sounds great but I'm on the Atkins meal program so can't do the bread crumbs or white flour coating.
Comment submitted: 5/19/2012 (#13923)
I made these a few nights ago, they are amazing. I also made them with just eggs and sausage and that was amazing too.
Comment submitted: 2/17/2011 (#12139)
From Large Don
I am making these tomorrow!!
Comment submitted: 1/24/2011 (#11984)
From equable (Team Breakfast Member)
I had trouble telling when they were done. But they turned out very good. I had them with a horseradish dip like twindebbie suggested, very good.
Comment submitted: 12/24/2010 (#11774)
They are also delicious with spaghetti.
Comment submitted: 8/19/2010 (#11090)
Serve them with whipped cream with horseradish folded in. They are divine!
Comment submitted: 8/2/2010 (#11006)
From Raj S.
Scotch eggs are very tasty! If they we're so fattening, I'd eat them every day.
Comment submitted: 7/29/2010 (#10982)
From warewolf (Team Breakfast Member)
This sounds very good to me.
Comment submitted: 7/26/2010 (#10965)
From mtaylor (Team Breakfast Member)
This recipe sounds really good. I like the way that Renard shared on cooking them as well.
Comment submitted: 5/23/2010 (#10550)
Scotch eggs are not from Scotland. They were invented in 1851 by Fortnum and Masons in London.
Comment submitted: 2/2/2010 (#9594)
When I make them I use seasoned Italian sausage. I make the patty, then I lay strips of bacon and shaved cheddar cheese. I carefully wrap the egg in this so the end result is: egg, surrounded by cheese, surrounded by bacon, surrounded by sausage. Dredge in egg then flour and fry. Delicious!
Comment submitted: 2/1/2010 (#9589)
I made these and they are a huge hit at hunting camp, where we eat them cold with some hot coffee before heading out to the cold, dark woods.
Comment submitted: 1/4/2010 (#9392)
I mixed grated fresh bread to the mixture instead of bread crumbs. It saves time and comes real golden brown. Thanks for the recipe. Gerald Neththasinghe of Sri Lanka.
Comment submitted: 12/21/2009 (#9261)
From maggie now
I tried this but found you don't need any spices, just the sausage meat.
Comment submitted: 12/19/2009 (#9252)
Very very easy to make, I used one kg of sausage to 12 eggs, but I also added 2 beaten eggs to the mix to help it stick to the egg. Thanks for the advice!
Comment submitted: 12/4/2009 (#9151)
LOL Wonder the name was a derogitory remark referring to the dangly bits under a Scotsman's kilt?
Comment submitted: 3/7/2009 (#7720)
Kids LOVE 'EM!
Comment submitted: 12/27/2008 (#7209)
From Super Hot
As pointed out, they're English not Scottish.
Comment submitted: 12/10/2008 (#7072)
View all 44 comments for this recipe.
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