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


  • 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.