Scottish Eggs2019-12-27T12:36:21-05:00

Scottish Eggs

Presented by Braveheart Highland Pub


  • 4 hard-cooked eggs, peeled
  • 8 oz. ground Irish sausage, casing removed
  • 1 cup flour
  • 2 large eggs, beaten
  • 2 cups panko crumbs
  • Vegetable oil for frying
  • Salt and pepper
  • Mustard of choice

Divide sausage into four equal-sized portions and flatten. Wrap the sausage around each egg. Set up a three-compartment breading station with flour, beaten eggs, and panko. Coat each sausage-wrapped egg in flour, then dip in the egg wash, and finally roll in panko crumbs. Repeat process so each egg has a double coating of flour, egg wash, and panko. Heat oil to 350°F. Fry each egg evenly for 5 to 6 minutes until sausage is cooked and eggs are uniformly browned. Cut eggs in half and season with salt and pepper. Serve with your favorite mustard.


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As seen in the Winter/Spring 2020 Issue

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