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