I had a Scotch Egg as an appetizer this past week while dinning out. I enjoyed this English Pub food and decided to make them at home for a Sunday brunch idea …Farm Girl Style.
Wikipedia says this about the Scotch Egg:
A Scotch egg
consists of a hard-boiled egg
(with its shell removed) wrapped in a sausage
meat mixture, coated in breadcrumbs or rolled oats, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad.
The earliest printed recipe is the 1809 edition of Mrs. Rundell’s A New System of Domestic Cookery. Mrs. Rundell and later 19th-century authors – served them hot, with gravy.
Here is my recipe…instead of wrapping in sausage before breading, I mixed chopped bacon and Canadian bacon and pressed it together with the crumbs to give it a lighter flare.
Scotch Eggs with Creamy Mustard Sauce
By The Gourmet Farm Girl
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
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
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.
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
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