Scotch Eggs

Total Time:
2 hr
1 hr 45 min
15 min

4 servings

  • 1 pound ground pork
  • 3 tablespoons fennel seeds
  • 1/2 bunch fresh sage, chopped
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 8 hardcooked eggs, peeled and chilled
  • 3 cups fine, dry bread crumbs
  • 4 eggs, beaten
  • 4 cups vegetable oil
  • 1 recipe Watercress Salad (recipe below)
  • 2 tomatoes, sliced
  • Horseradish and Mustard and Mayonnaise (recipe below)
  • Watercress Salad:
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 5 large bunches watercress, stems removed, leaves washed and well dried
  • Horseradish and Mustard and Mayonnaise:
  • 1 cup mayonnaise
  • 1/2 cup freshly grated horseradish
  • 1/2 cup Dijon or stoneground mustard
  • White pepper to taste
  • Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.

  • Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.

  • Preheat oven to 375 degrees F.

  • Heat oil in a large stockpot or saucepan to deepfry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.

  • To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.

Watercress Salad:
  • Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Reserve in refrigerator.

Horseradish and Mustard and Mayonnaise:
  • Blend ingredients together and refrigerate until ready to use.

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    Recipe courtesy of Food Network Kitchen