British Scotch Eggs
Often made with sausage, this has a slightly different flavor and the coating is not raw meat like the sausage version.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
Serves: 8
Ingredients
- 8 oz. sliced ham
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground allspice
- ⅛ tsp. ground nutmeg
- ¼ tsp. ground black pepper
- 2½ cups breadcrumbs
- 2 large eggs, beaten
- 6 large hard-boiled eggs, peeled
- ½ cup bacon fat
- ½ cup vegetable oil
Directions
- Pulse the ham in a food processor until finely ground. Transfer it to a large bowl. Add the Worcestershire sauce, mustard, cinnamon, allspice, nutmeg, pepper, breadcrumbs, and ¾ of the beaten eggs to the ham and mix it all together.
- Dip the hard-boiled eggs into the remaining beaten egg. Mold the mixture around each hard-boiled egg with your hands to encase it.
- Heat the bacon fat and vegetable oil in a deep pot over medium-high heat. Add the eggs and brown them on all sides. Turn down the heat if they brown too fast.
- Drain them on paper towels and gently cut them into quarters to serve.
| Amount per serving | |
|---|---|
| Calories | 200 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 200mg |
| Sodium | 430mg |
| Total Carbohydrate | 13g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 12g |
Recipe Information
Serves: 8
Ingredients
- 8 oz. sliced ham
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground allspice
- ⅛ tsp. ground nutmeg
- ¼ tsp. ground black pepper
- 2½ cups breadcrumbs
- 2 large eggs, beaten
- 6 large hard-boiled eggs, peeled
- ½ cup bacon fat
- ½ cup vegetable oil
Directions
- Pulse the ham in a food processor until finely ground. Transfer it to a large bowl. Add the Worcestershire sauce, mustard, cinnamon, allspice, nutmeg, pepper, breadcrumbs, and ¾ of the beaten eggs to the ham and mix it all together.
- Dip the hard-boiled eggs into the remaining beaten egg. Mold the mixture around each hard-boiled egg with your hands to encase it.
- Heat the bacon fat and vegetable oil in a deep pot over medium-high heat. Add the eggs and brown them on all sides. Turn down the heat if they brown too fast.
- Drain them on paper towels and gently cut them into quarters to serve.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 200 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Cholesterol | 200mg |
| Sodium | 430mg |
| Total Carbohydrate | 13g |
| Dietary Fiber | 0g |
| Sugars | 2g |
| Protein | 12g |