Hebridean Stornoway Black Pudding Scotch Eggs

Indulge in the rich flavors of the North Atlantic with this recipe for Hebridean Stornoway Black Pudding Scotch Eggs. This dish combines the traditional Scottish black pudding with the classic Scotch egg, resulting in a delicious and hearty snack or meal.

Hebridean Stornoway Black Pudding Scotch Eggs

Ingredients

  • 4 Stornoway black pudding sausages
  • 4 hard-boiled eggs, peeled
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • Oil for frying

Instructions

  1. Remove the black pudding from its casing and crumble it into a bowl.
  2. Divide the black pudding into 4 equal portions and flatten each portion into a patty.
  3. Wrap each hard-boiled egg with a black pudding patty, ensuring it is completely covered.
  4. Coat each black pudding-wrapped egg in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
  5. Heat oil in a pan over medium heat and fry the coated eggs until they are golden brown and crispy.
  6. Remove the eggs from the pan and place them on a paper towel to drain excess oil.
  7. Season with salt and pepper to taste before serving.

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

Frying pan Tongs Paper towels

Tools

Knife Bowls Whisk

Serving suggestions

Serve the Hebridean Stornoway Black Pudding Scotch Eggs with a side of tangy mustard or a fresh green salad.

Tips & tricks

For an extra crispy coating, double dip the black pudding-wrapped eggs in the beaten eggs and breadcrumbs before frying.

Cost

$10