Bacon, eggs and sausages all combine for this delicious twist on a full English breakfast.

  • Serves: 8 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • British

    Full English Scotch Eggs

    Recipe Information

    Ingredients
    Print page

    1 pack Butchers choice Lincolnshire sausages

    8 Medium eggs

    8 rashers Smoked steaky bacon. The Specially Selected works especially well!

    6 slices White bread

    60g Cornflakes

    3 tbsp Plain flour

    Oil for frying

    Method

    First of all boil 8 eggs - drop gently into a pan of rapidly boiling water - and boil for 5 minutes.

    Remove eggs from heat and run under cold tap until completely cooled - place in fridge until later.

    Cook the streaky bacon until crispy - cool.

    Cut the crusts of the bread, and blend into breadcrumbs and put in a large bowl.

    Blend the cornflakes into a fine crumb and mix well with the breadcrumbs.

    Remove the skins from the sausages and squeeze all the meat into a bowl, blend the crispy bacon into a fine crumb and mix well with the sausage meat.

    Time to assemble:

    Carefully peel the eggs.

    Divide the meat mix into 8 and wrap each egg evenly in the meat ensuring the egg is fully enrobed in meat.

    Roll each egg in flour.

    Beat the remaining one egg in a bowl, drop 1 egg into the egg mix and coat then roll into the breadcrumbs until evenly coated, Repeat until all the eggs are coated.

    Heat a deep fryer to 160 degrees.

    Fry for 5 minutes for a runny centre Or 8 minutes for cooked through.

    Enjoy hot or cold!

    Customer Reviews