Scotch Eggs for Easter? Who knew! After I whipped these up for Heinen’s I immediately imagined these scotch eggs draped across an arugula salad that has been tossed with Garlic Expressions and drizzled with a hollandaise sauce.
Freaking YUM!
Now, let this be known… this recipe may seem a little labor-intensive, and to me that is mainly because you a dirtying quite a few pans to get these complete. HOWEVER, the recipe is actually really simple to tackle, and the results are incredible! What I love even more, is that you can make these a few days in advance, keep them in the fridge and then warm up in the oven prior to serving.
Let’s cook!
- 10 Large Eggs, soft or hard boiled
- 2lb Heinen’s Fresh Mild Sausage
- 3 cup Panko Bread Crumbs
- 3 eggs, whisked
- 1.5 cup flour
- 1 Tbsp parsley, chopped
- Vegetable Oil for frying
- Kosher salt for after frying
Instructions:
- For perfect hard boiled eggs – Place eggs in pot with cold water, make sure water covers eggs. Bring to a boil, turn off heat and place lid on pot. Let sit 3.5 minutes for soft runny yolks, or 8 for set yolks.
- Place boiled eggs into an ice bath for 3 minutes before peeling off shells, set eggs aside
- Roll out the sausage into a flat layer, 1/4 inch thick. Have a bowl of cold water for your fingers to help assemble easier
- Take your hard boiled egg and cut out a circle of sausage 2x as big as the egg
- Press the sausage against the egg, wetting fingers with cold water as needed to help seal and set the sausage. Do this to all of the eggs
- Now It’s time to dredge!
- Set up 3 bowls, one for flour, one with the whisked eggs and a third for the panko bread crumbs and chopped parsley mixed.
- Take the sausage wrapped egg and roll it in flour, then the egg, and lastly the panko + parsley bread crumbs. Do this to all of the eggs, and set to the side prior to frying
- Bring vegetable oil to a soft boil over medium heat – enough oil to cover 3/4 of your eggs
- Fry a few at time, rotating throughout frying time of 8 minutes total and then place on a cooling wrack and sprinkle with kosher salt while still hot
