Scottish Eggs with Fresh Herbs Recipe

Name: Scottish Eggs with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 x flour, all-purpose plain; 8 ounces sausage; 1 small eggs beaten; 2 each scallions, spring or green onions finely chopped; 1 x bread crumbs toasted; 1 teaspoon thyme fresh, finely chopped; 1 x salt; 3 teaspoons chives chopped fresh; 1 x black pepper freshly milled; 1 tablespoon parsley leaves fresh, chopped finely; 1 x vegetable oil for deep frying

Servings: persons

4 large eggs
1 x flour, all-purpose plain
8 ounces sausage
1 small eggs beaten
2 each scallions, spring or green onions finely chopped
1 x bread crumbs toasted
1 teaspoon thyme fresh, finely chopped
1 x salt
3 teaspoons chives chopped fresh
1 x black pepper freshly milled
1 tablespoon parsley leaves fresh, chopped finely
1 x vegetable oil for deep frying

1
Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
2
Next mix the sausage meat with the spring onions and herbs and season well.
3
Then shell the cooled eggs and coat each one with some of the seasoned flour.
4
Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches.
5
Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely.
6
Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs.
7
Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350 to 375 degrees F.
8
Put the eggs into the oil and fry for 6 to 8 minutes, turning frequently until they have turned a nice broun colour.
9
Drain on crumpled greaseproof paper.
10
When they're absolutely cold, wrap in cling wrap and store.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large eggs, 1 x flour, all-purpose plain, 8 ounces sausage, 1 small eggs beaten, and more.

Yes, Scottish Eggs with Fresh Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scottish Eggs with Fresh Herbs

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