They say breakfast is the most important meal of the day. Which is easy for them to say. Have they tried to make breakfast while not fully awake as children complain about how hungry they are? I seriously doubt it. Cooking a full breakfast early in the morning is not my thing. Which is why scotch eggs are a perfect, make-ahead solution.
Scotch eggs are a traditional food found in all kinds of literature. I’ve gotten several requests for them based on Outlander, but they are also mentioned in Mr. Stink by David Williams and Enid Blyton’s Famous Five series. (affiliate links, thanks for your support) And, of course, no self respecting Renaissance Faire would be caught without scotch eggs, despite scotch eggs probably not existing during the Renaissance… But, I digress…
Scotch eggs are very simple. Hard boil some eggs and peel them. Wrap them in sausage. Dredge in beaten egg and roll in bread crumbs. Cook them until the sausage is done. Eat them. Simple. Once they’re cooked they are nice and portable. Take them to school or work. They’re a traditional picnic food in the UK because of their portability. Plus they’re delicious. They’re basically eggs, sausage, and toast all rolled into one tasty dish.
Recipes are all over the place. I made my first scotch eggs years ago from a recipe in Betty Crocker’s New International Cookbook (the link is an affiliate link for the exact edition I used.) But, really, you don’t need a formal recipe. If you’re feeling sassy, use homemade sausage, like this one we made before. Most recipes will have you deep fry the eggs once they’re ready to cook, but I find deep frying messy and annoying. So, I bake mine. My last batch got baked at 400° for about 30 minutes. Full disclosure: I make a fairly thick sausage layer (about 3-4 ounces of sausage per egg.) A thinner layer of closer to 2 ounces would bake for closer to 20 minutes.
I hope you give these a try. They are easy, delicious and will save you some breakfast hassle!