Scotch Eggs
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Scotch Eggs
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Scotch eggs are hard boiled eggs surrounded with breakfast sausage, breaded and then fried. For our twist on this classic English recipe, we have used quail eggs, which makes them a really perfect size for snacking or appetizers.
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Ingredients
- 12 quail eggs, hard boiled and peeled
- ½ pound low sodium breakfast sausage
- 1 cup seasoned breadcrumbs
- ½ cup grated parmesan cheese, divided
- salt and pepper to taste
- 1 quart oil for frying
Instructions
- Pour oil into a large pot and begin preheating on medium-high heat.
- Place about 1 tablespoon of sausage, evenly, around each quail egg, forming a thin meatball-like layer around the eggs.
- Place breadcrumbs and ¼ cup parmesan into a shallow dish and gently roll eggs in mixture until fully coated.
- Once oil has reached 350° F, fry eggs in two batches, for 5 minutes.
- Drain on paper towels and season with salt and pepper.
- Finish with a sprinkle of the remaining ¼ cup of parmesan and serve on cocktail picks.
Notes
- *Makes 12 Scotch Eggs
Nutrition Information
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Serving
1g
Calories
128kcal
(6%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
93mg
(31%)
Sodium
330mg
(14%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
118IU
(2%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 128kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 330mg | 14% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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