Scotch Eggs with Creamy Mustard Sauce

• Cuisine
  • American
• Course
  • Appetizer
  • Snack
• Suitable for Diet
  • Vegetarian
• Tags
  • Bar Appetizers
  • Party food
  • Quick and Easy
  • Scottish

Getting Started

What you need

• 4 eggs + one for breading
• 3 slices of bacon cooked
• 6 slices of Canadian Bacon
• 1 cup bread crumbs (1/2 regular and 1/2 Panko)
• 1/2 cup flour

For the sauce

• 1/4 cup mayonnaise
• 2 tablespoons mustard
• 1/4 teaspoon dried celery seeds
• Pinch of sugar
• Salt and pepper to taste
• 1 1/2 quarts vegetable oil

Method

1

In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.
Beat the extra egg and set aside
Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside

2

Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.

3

Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs

4

Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp Serve with the creamy mustard sauce