Scotch Eggs

Golden, crisp, and hearty, Scotch eggs are a true British pub classic — a soft or hard-boiled egg wrapped in seasoned sausage, coated in crumbs, and fried until crunchy. While rooted in England, they’ve found their way onto Canadian breakfast and brunch tables, often at farmers’ markets and gastropubs. Hearty enough for a meal yet portable like a snack, they fit beautifully into Canada’s love of breakfast-on-the-go, especially when paired with local sausage and farm-fresh eggs.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

• 4 large eggs, boiled to your preference (soft- or hard-boiled)

• 400 g (14 oz) pork sausage meat (or a mix of pork and chicken)

• 1 tsp dried thyme or sage

• Salt & black pepper, to taste

• ½ cup all-purpose flour

• 1 egg, beaten

• 1 cup breadcrumbs (panko or regular)

• Oil, for frying

Method

• Prepare the eggs: Boil 4 eggs to your liking (6 minutes for soft, 9–10 for hard). Cool in cold water, peel carefully, and set aside.

• Season the sausage: Mix sausage meat with thyme, salt, and pepper. Divide into 4 portions.

• Wrap the eggs: Flatten each portion of sausage into a patty. Place an egg in the center, then gently shape the meat around it to encase fully.

• Coat: Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat with breadcrumbs.

• Fry: Heat oil in a deep pan to 170°C (340°F). Fry Scotch eggs for 6–8 minutes, turning occasionally, until golden brown and sausage is cooked through. Drain on paper towels.

• Serve: Slice in half and serve warm or at room temperature.

Variations

• Tourtière-Spiced Pork – Season sausage with cinnamon, allspice, clove, summer savory, black pepper, and grated onion; wrap jammy eggs, panko-crumb, and bake at 190°C/375°F until golden. Serve with maple-mustard.

• West Coast Salmon & Dill – Swap sausage for chopped salmon mixed with egg, panko, dill, lemon zest, salt and pepper; chill, wrap eggs, panko-crumb, and bake at 200°C/400°F for 18–20 minutes. Serve with lemon-dill yogurt.