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
- 8 oz. sliced ham
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1⁄4 tsp. ground cinnamon
- 1⁄8 tsp. ground allspice
- 1⁄8 tsp. ground nutmeg
- 1⁄4 tsp. ground black pepper
- 2 1⁄2 cups breadcrumbs
- 2 large eggs, beaten
- 6 large hard-boiled eggs, peeled
- 1⁄2 cup bacon fat
- 1⁄2 cup vegetable oil
- 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 3⁄4 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.