Scotch Egg Breakfast Recipe
Hard-boiled egg, wrapped in sausage, hand-breaded, and baked. Topped with choice of sausage gravy or hollandaise. Served over crispy potatoes.
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Ingredients
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For the Scotch Eggs
For the Crispy Potatoes
For the Gravy or Hollandaise
Method
For the Scotch Eggs
- 1
Boil the Eggs
Place four large eggs in a pot of cold water. Bring to a boil over medium heat, then reduce heat and simmer for 9-10 minutes. Remove the eggs and place them in an ice bath to cool.
- 2
Prepare the Sausage
In a bowl, mix the bulk sausage with salt and black pepper. Divide the sausage into four equal portions.
- 3
Wrap the Eggs
Peel the cooled eggs and flatten each portion of sausage in your hand. Wrap the sausage around each egg, ensuring it is completely covered.
- 4
- 5
Bake the Eggs
Preheat the oven to 375°F (190°C). Place the breaded eggs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
For the Crispy Potatoes
- 6
Prepare the Potatoes
Wash and halve the baby potatoes. In a bowl, toss them with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
- 7
Bake the Potatoes
Spread the potatoes on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, or until crispy and golden brown.
For the Gravy or Hollandaise
- 8
- 9
Prepare Hollandaise Sauce
Follow the instructions on the hollandaise sauce mix packet. Typically, it involves melting butter and whisking it with water and the mix over low heat until smooth.