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Course
Breakfast
Duration
45 Minutes
Serves
6
Chef’s notes
This classic picnic food has everything you could want in a neat little package. It’s a soft-boiled egg delicately wrapped in sausage and breadcrumbs, then fried to perfection. This is a great way to level up your brunch, or meal prep for a delicious on-the-go breakfast.
Ingredients
- 8 eggs
- 1 lb. venison sausage
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- Frying oil, as needed
Also works with
Wild pork or any other sausage
Special equipment
Deep fryer
Preparation
- Bring a pot with about 2 inches of water to a full boil. Carefully place 6 eggs in the water (save remaining 2 eggs for egg wash) and cover. Cook for 6 minutes.
- Remove eggs and place in a cool water bath to stop the cooking process. Peel eggs and pat dry to ensure sausage will stick.
- Divide the venison sausage into 6 equal portions and shape into patties about ¼-inch thick. Form patties around each egg, making sure to thoroughly encase the eggs as seamlessly as possible.
- Set up an assembly line of the flour, 2 beaten eggs, and panko breadcrumbs in separate containers. Dredge the eggs in flour, then dip in the egg wash, and lastly coat in breadcrumbs.
- Carefully place a few scotch eggs into 350° F oil. These are heavy, so lower them slowly to avoid hot oil splashing out. Fry for 4 to 6 minutes, or until evenly browned. In order to not crowd the pot, you will likely need to fry in batches.
- Serve warm with aioli or cool in the refrigerator and heat up for a great breakfast throughout the week!
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Chef’s notes
This classic picnic food has everything you could want in a neat little package. It’s a soft-boiled egg delicately wrapped in sausage and breadcrumbs, then fried to perfection. This is a great way to level up your brunch, or meal prep for a delicious on-the-go breakfast.
Ingredients
- 8 eggs
- 1 lb. venison sausage
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- Frying oil, as needed
Also works with
Wild pork or any other sausage
Special equipment
Deep fryer
Preparation
- Bring a pot with about 2 inches of water to a full boil. Carefully place 6 eggs in the water (save remaining 2 eggs for egg wash) and cover. Cook for 6 minutes.
- Remove eggs and place in a cool water bath to stop the cooking process. Peel eggs and pat dry to ensure sausage will stick.
- Divide the venison sausage into 6 equal portions and shape into patties about ¼-inch thick. Form patties around each egg, making sure to thoroughly encase the eggs as seamlessly as possible.
- Set up an assembly line of the flour, 2 beaten eggs, and panko breadcrumbs in separate containers. Dredge the eggs in flour, then dip in the egg wash, and lastly coat in breadcrumbs.
- Carefully place a few scotch eggs into 350° F oil. These are heavy, so lower them slowly to avoid hot oil splashing out. Fry for 4 to 6 minutes, or until evenly browned. In order to not crowd the pot, you will likely need to fry in batches.
- Serve warm with aioli or cool in the refrigerator and heat up for a great breakfast throughout the week!