Crispy Scotch Eggs with Sausage and Bacon

Name: Crispy Scotch Eggs with Sausage and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 6 eggs, room temperature; 5 Cumberland sausages; 2 rashers smoked streaky bacon, finely chopped; 1000 ml sunflower oil; 2 eggs, beaten; 100 g plain flour; 2 tsp English mustard powder; 50 g salt and vinegar crisps, crushed; 100 g panko breadcrumbs

These upgraded Scotch eggs wrap jammy boiled eggs in seasoned sausage and smoky bacon, then finish with an extra-crunchy panko and crisp coating. Serve them warm for the best texture, or make them ahead for a hearty picnic, brunch, or party snack.

Servings6 Portions

Prep Time30 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

eggs, room temperature
6
Cumberland sausages
5
smoked streaky bacon, finely chopped
2 rashers
sunflower oil
1000 ml
eggs, beaten
2
plain flour
100 g
English mustard powder
2 tsp
salt and vinegar crisps, crushed
50 g
panko breadcrumbs
100 g

Step-by-Step Instructions

Bring a saucepan of salted water to a boil. Gently lower in 6 eggs and cook for 7 minutes, then transfer them straight to a bowl of ice water. Lightly crack the shells, let the eggs cool completely, then peel and set aside.

Remove the sausage meat from the casings and place it in a bowl. Add the finely chopped smoked bacon and mix until evenly combined. Set up three shallow bowls: one with the beaten eggs, one with the flour and mustard powder mixed together, and one with the crushed salt and vinegar crisps combined with the panko breadcrumbs.

Divide the sausage mixture into 6 portions. Place one portion between two sheets of baking parchment and flatten it into a thin disc. Dust one boiled egg in the flour mixture, place it in the center of the sausage disc, and use the parchment to wrap the meat around the egg until fully sealed. Repeat with the remaining eggs.

Coat each wrapped egg in the flour mixture, dip in beaten egg, then roll in the breadcrumb mixture. For an extra-crisp crust, dip again in beaten egg and roll once more in the crumbs. Chill the coated eggs for up to a few hours if preparing ahead.