Scotch Eggs

• servings: 4 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

5 large eggs, divided

12 oz. bulk breakfast sausage

2 tbsp. finely sliced chives

1 tbsp. Dijon mustard, plus more for serving

1/4 tsp. ground fresh nutmeg

1/4 tsp. kosher salt, plus more

1/2 tsp. freshly ground black pepper, divided

1/2 c. (60 g.) all-purpose flour

1/2 c. plain dried bread crumbs

Vegetable oil, for frying (6 to 8 c.)

Directions

Fill a medium pot with 1/2" water and bring to a boil over high heat. Using a spoon or tongs, gently lower in 4 eggs, reduce heat to medium-low, and cover. Steam eggs, adjusting heat as needed to maintain a simmer, 7 minutes (for a soft-boiled yolk) or 10 minutes (for a hard-boiled yolk).

Meanwhile, fill a large bowl halfway with ice and pour in cold water to make an ice bath.

Using a slotted spoon, transfer eggs to ice bath. Let cool, then carefully peel and set aside.

In a large bowl, combine sausage, chives, mustard, nutmeg, salt, and 1/4 teaspoon pepper. Using clean hands, mix until combined, then divide into 4 equal portions.

Pour flour into a small shallow dish. In a second shallow dish, beat remaining egg until blended. In a third shallow dish, mix bread crumbs and remaining 1/2 teaspoon pepper.

Line a baking sheet with parchment. Flatten one portion of sausage mixture to a 6" oval and place a peeled egg in the center. Wrap edges of sausage around egg and gently roll between your palms to enclose and smooth. Dredge sausage-wrapped egg in flour, then dip in beaten egg, allowing excess to drip off. Roll in seasoned bread crumbs, firmly pressing to adhere, and transfer to prepared sheet. Repeat with remaining eggs and sausage mixture.

Line a plate with paper towels. In a large, deep pot, heat oil until an instant-read or deep-fry thermometer registers 325° (a bread crumb should sizzle when dropped in).

Using slotted spoon, gently lower 2 eggs into oil. Fry, turning occasionally, until golden brown on all sides, 4 to 5 minutes total. Transfer to prepared plate; immediately season with salt. Repeat with remaining eggs, adjusting heat as needed.

Serve warm or at room temperature with more mustard alongside.

Nutrition

• Calories: 2749
• Total Fat: 222 g
• Saturated Fat: 42 g
• Trans Fat: 1 g
• Cholesterol: 1168 mg
• Sodium: 3441 mg
• Total Carbohydrate: 87 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 98 g