Add a meaty, crunchy coating to your hard-boiled eggs and you’ve got a real treat! Scotch eggs are whole boiled eggs wrapped in sausage meat, then dipped in bread crumbs before being deep-fried. While this recipe may have originated across the Irish Sea in England or Scotland, the Irish people have embraced these picnic eggs since their inception. It’s the perfect new recipe to try this St. Patrick’s Day!
Scotch Eggs with Arugula & Maple Dijon Mustard
5 large eggs, divided
1 small bunch fresh chives
3 tsp parsley freshly chopped
10 ounces uncooked breakfast sausage
1 tsp Coleman’s English Mustard
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/3 cup all-purpose flour
1 cup panko breadcrumbs
6 cups (48 ounces) vegetable oil
1/2 cup Dijon mustard
1/4 cup maple syrup
1. Par-boil the eggs. Place in cold water and bring to a boil. Cook 4 minutes for jammy centers, and 7 for well-done centers. Cool in an ice bath, then peel. Infuse the sausage with flavor. Mix the sausage with chives, parsley, English mustard, nutmeg, salt and pepper, then divide into four balls.
2. Wrap the eggs. Flatten the sausage into an oval shape on a parchment paper square. Use the parchment to wrap the sausage around the egg, then peel back the parchment to release. Bread and fry. Using the standard breading procedure, dip the eggs in flour, eggs and then breadcrumbs. Fry in hot oil until deep golden-brown. Mix mustard and maple syrup and stir.