Potato and Bacon Scotch Eggs (Breakfast Scotch Eggs)
User Reviews
5
Potato and Bacon Scotch Eggs (Breakfast Scotch Eggs)
Description
The Potato and Bacon Scotch Eggs consist of soft-boiled eggs encased in a mixture that combines mashed potatoes, chopped cooked bacon, finely chopped spring onions, grated cheese, chopped jalapeños, fresh parsley, and lemon juice for brightness. The filling is seasoned with salt and pepper, then shaped around peeled eggs to form an oval shape consistent with the egg’s dimensions. This mixture balances creaminess from the potatoes and cheese with savoriness and texture from the bacon and jalapeños.
After coating the filled eggs in flour, dipped in beaten egg, and rolled in crushed cornflakes or panko breadcrumbs, they are deep-fried to create a crisp, golden outer crust. The frying seals the filling and develops a crunchy texture contrasting the smoothness of the egg and potato filling inside. The soft-boiled eggs, cooked for 5 ½ to 6 minutes, retain a slightly runny center adding richness to the combination.
This dish works well as a filling breakfast or brunch option, providing protein and comfort food elements. The bacon adds smokiness while the jalapeño provides a mild spicy kick. The notes mention that leftover mashed potatoes can be used, making it a great way to use extra potatoes. The method requires careful shaping and frying to maintain the filling intact and achieve an even fry.
Ingredients
Filling
- 226 g Bacon about 8 - 10 slices of streaky bacon. Chopped, cooked and the oil drained
- 226 g potato boiled (leftovers are even better
- 2 spring onions finely chopped
- 4 oz cheese something like cheddar, mozzarella, pepper jack or provolone, grated
- ½ parsley roughly chopped (two tablespoons, handful, leaves
- 1-2 jalapeño chopped
- 1-2 tsp lemon juice
- salt to taste
- black pepper to taste
Scotch Eggs
- 4 -5 egg soft-boiled for 5 ½ - 6 minutes, peeled and cooled
- 1 - 2 egg lightly whisked, extra
- 3 cups cornflakes alternatively, 2 cups of Panko crumbs can be used as well
- 1/2 cup flour
- oil to deep fry
Instructions
- Place the boiled potatoes in a bowl and mash them up with a fork. The potatoes need to be lumpy, so do not use a ricer. However, if you have leftover mashed potatoes, they can be used instead as well.
- Add the bacon, spring onions, cheese, parsley, jalapeno and mix until well combined and the mix is moist and you can form a ball in your hands.
- Add salt, pepper and lemon to taste. Set aside.
- Bring a pot of water to boil. Place the eggs carefully in the pot and cover and simmer for exactly 6 minutes. Remove the eggs, and place them in an ice bath to cool down.
- Peel the chilled eggs and place them on a paper towel and pat them dry.
- Place a piece of plastic wrap on your table and then a ¼ (or 1/5th, if you want to make 5 eggs with a thinner filling) of the filling on it. Using your hands, flatten it out to a long oval shape (roughly equal to the size of the egg in height and slightly longer than the circumference of the egg in width - see picture and video in post).
- Place the egg in the middle and gather the ends of the plastic wrap so that the egg is enclosed with the filling. Make sure the egg is covered evenly and smoothly with the filling. Wrap the eggs with the plastic wraps and chill them for about an hour. Repeat with all the eggs.
- Crush the cornflakes into crumbs. Set aside until needed (you can use Panko crumbs instead too).
- When you’re ready to serve, coat the egg with flour, then the lightly whisked egg, and finally with cornflakes crumbs. You may need to press the cornflakes into the coating for them to stick.
- Heat some oil (deep enough to cover the eggs) to 180°C/350°F (or until a small piece of bread dropped into the oil browns in 10 seconds). Fry 1-2 eggs at a time, depending on the size of your pan (do not overcrowd the pan). These scotch eggs only need to be fried 1 - 2 minutes per side, just until it's crispy on the outside and warmed throughout.
- Flip them over gently halfway through frying. Remove from the hot oil with a slotted spoon when they turn a dark shade of golden brown in color, and let them rest on a paper towel.
- Serve warm with sweet chili sauce and a salad. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1scotch egg | |
| Calories | 410kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 244mg | 81% |
| Sodium | 613mg | 26% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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