Ingredients

5 large eggs, divided

12 oz. bulk breakfast sausage

2 tbsp. finely sliced chives

1 tbsp. Dijon mustard, plus more for serving

1/4 tsp. ground fresh nutmeg

1/4 tsp. kosher salt, plus more

1/2 tsp. freshly ground black pepper, divided

1/2 cup (60 g) all-purpose flour

1/2 cup plain dried bread crumbs

Vegetable oil, for frying (6 to 8 cups)

Instructions

Step 1: Fill a medium pot with 1/2 inch of water and bring to a boil over high heat. Gently lower in 4 eggs using a spoon or tongs, reduce heat to medium-low, and cover. Steam the eggs, maintaining a simmer, for 7 minutes for soft-boiled yolks or 10 minutes for hard-boiled yolks.

Step 2: Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and adding cold water. Transfer the cooked eggs to the ice bath using a slotted spoon and let cool. Carefully peel the eggs and set aside.

Step 3: In a large bowl, combine the sausage, chives, 1 tablespoon Dijon mustard, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix with clean hands until fully incorporated. Divide the mixture into 4 equal portions.

Step 4: Place the flour in a small shallow dish. In a second shallow dish, beat the remaining egg until blended. In a third shallow dish, combine the bread crumbs with the remaining 1/2 teaspoon black pepper.

Step 5: Line a baking sheet with parchment paper. Flatten one sausage portion into a 6-inch oval and place a peeled egg in the center. Wrap the sausage mixture around the egg, smoothing it evenly. Dredge the sausage-wrapped egg in flour, dip it in the beaten egg allowing excess to drip off, then roll it firmly in the seasoned bread crumbs. Transfer to the baking sheet. Repeat with the remaining eggs and sausage.

Step 6: Line a plate with paper towels. In a large, deep pot, pour vegetable oil to a depth of 2 inches. Heat the oil until it reaches 325°F (a bread crumb should sizzle when dropped in).

Step 7: Using a slotted spoon, carefully lower 2 sausage-wrapped eggs into the hot oil. Fry them, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Remove and transfer to the paper towel-lined plate immediately; season with salt. Repeat with the remaining eggs, adjusting oil temperature as needed.

Step 8: Serve the Scotch eggs warm or at room temperature with extra Dijon mustard on the side.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the sausage mix.

Use fresh herbs like parsley or tarragon in place of chives for a different flavor profile.

To make ahead, assemble the Scotch eggs and refrigerate before frying; fry just before serving for best crispness.

For a healthier version, bake the eggs coated in sausage and breadcrumbs at 400°F for 25-30 minutes instead of frying.

FAQs

Can I use hard-boiled eggs instead of soft-boiled?

Yes, you can use hard-boiled eggs if you prefer a fully set yolk. Just steam the eggs for about 10 minutes instead of 7 to achieve a hard-boiled texture.

What type of sausage works best for Scotch eggs?

Bulk breakfast sausage with a good balance of seasoning works best. You can also use flavored sausages like sage or spicy varieties to add more character to the dish.