Braveheart Black Pudding Scotch Eggs
Braveheart Black Pudding Scotch Eggs are a traditional Scottish dish that combines the richness of black pudding with the satisfying crunch of a Scotch egg. This recipe is perfect for a hearty breakfast or a delicious snack.
Ingredients
- 4 large eggs
- 250g black pudding, casing removed
- 100g breadcrumbs
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- Vegetable oil for frying
Instructions
- Place the eggs in a pot of water and bring to a boil. Cook for 7 minutes, then transfer to a bowl of ice water to cool. Peel the eggs and set aside.
- In a bowl, mix the black pudding, thyme, black pepper, and salt until well combined.
- Divide the black pudding mixture into 4 equal portions. Flatten each portion in your hand and wrap around a peeled egg, ensuring it is completely covered.
- Roll each black pudding-coated egg in the breadcrumbs until fully coated.
- Heat the vegetable oil in a pan over medium heat. Fry the coated eggs for 5-6 minutes, turning occasionally, until golden brown and crispy.
- Remove the eggs from the pan and place on a paper towel to drain excess oil.
- Serve the Braveheart Black Pudding Scotch Eggs warm and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Mixing bowl Frying pan Tongs Pot
Tools
Stovetop Knife Cutting board
Serving suggestions
Serving suggestions: Serve with a side of Scottish oatcakes and a dollop of mustard for a complete Scottish breakfast experience.
Tips & tricks
Tips: Make sure the black pudding-coated eggs are well-sealed to prevent any leakage during frying.
Cost
$10