• Belcour Preserves
  • Products
  • Cookbook
  • Recipes
  • Media
  • Blog
  • About
  • Contact

Honey Mustard Scotch Eggs

A classic pub snack or an hors d'oeuvre or served with brunch.


Monday 05/04/2021

Categories:

Belcour Cookbook, Brunch, Entertaining

Ingredients

  • 6 eggs
  • 6 Jerk sausages or any good quality sausage
  • 2 cups Panko breadcrumbs
  • 3 eggs
  • Flour
  • Oil for frying
  • Belcour Honey Mustard Pepper Sauce

Equipment

No special equipment required.

More recipes with:

belcour-honey mustard pepper sauce, eggs, fried

Method

  1. Hard boil the eggs.  Soak the eggs in cold water and peel.
  2. Remove the skin from the sausages (if any) and flatten into discs.
  3. Beat the eggs. Lightly season the Panko with salt and pepper in another bowl.
  4. Dust the eggs with seasoned flour, then wrap the sausage around the egg. If the sausage meat is a little dry, moisten with a teaspoon of the beaten egg to hold the sausage together.
  5. Dip the sausage wrapped egg into the bowl with beaten eggs and coat thoroughly. Then roll the egg in the Panko breadcrumbs, until covered completely. Chill for one hour.
  6. Heat oil in a heavy bottomed saucepan until 350 degrees. Fry the eggs until golden. Drain on paper towels.
  7. Cut the eggs in half and serve with a drizzle of Belcour Honey Mustard as an hors d’oeuvre.

Note: The Scotch eggs can be chilled after you fry them and reheated in the oven when ready to serve.

Next Post

Previous Post

Author: belcourpreserves


Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

insta
fb

Contact Us

Belcour Preserves © 2023

Designed and Developed by Robert Lumsden