This easy to make delicious snack is a perfect starter and can be enjoyed hot or cold.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • British

    Haggis Scotch Eggs

    Recipe Information

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    6 x medium Scottish Eggs at room temperature

    454g Haggis

    50g Plain Flour

    1 x tsp Paprika

    150g stale White Bread

    50g Plain Flour

    Sea Salt and Black Pepper

    500ml Vegetable Oil


    In a food processor make breadcrumbs from the bread.

    Bring a pan of water to the boil.

    Put 4 eggs in the boiling water and cook for 3 and a half minutes. Remove from the pan and run cold water over them until cool.

    Gently peel the eggs.

    Using your hand pat 100g of haggis around each egg till they are covered completely.

    Whisk the other two eggs in a bowl.

    Put the flour into another bowl and add the paprika and some salt and pepper.

    Then put the breadcrumbs in a separate bowl.

    Dip each egg in the flour, then the egg and finally the breadcrumbs.

    Heat the oil in a heavy based saucepan until it reaches 180°C.

    Deep fry the eggs for 4/5 mins till golden brown.

    Serve on a bed of watercress with some wholegrain mustard.