Savory Herb-Crusted Scotch Eggs
A delightful twist on the classic Scotch Eggs, featuring a savory herb crust and a spicy mustard dip, perfect for a flavorful appetizer experience.
Prep time: 20 minutesCook time: 30 minutesServes: 4
Ingredients
5 large eggs
1 lb ground pork sausage
1/4 cup finely chopped fresh parsley
1 tsp thyme leaves
1/2 tsp rosemary
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/4 cup Dijon mustard
1 tbsp honey
Instructions
1. Boil 4 eggs for 6 minutes, then transfer to an ice bath.
2. Peel the eggs once cooled.
3. In a bowl, mix sausage, parsley, thyme, rosemary, paprika, cayenne, salt, and pepper.
4. Divide sausage into 4 portions, flattening each into a patty.
5. Wrap each egg in a sausage patty, ensuring an even coating.
6. Prepare a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
7. Roll each sausage-coated egg in flour, then egg, then breadcrumbs.
8. Preheat oven to 375°F (190°C).
9. Bake on a lined tray for 25-30 minutes until golden brown.
10. Mix mustard and honey for a dipping sauce.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
