Elevate Your Breakfast Game with Crunchy Cornflake Scotch Eggs
Imagine a classic pub snack transformed into a decadent breakfast treat. That’s exactly what we’ve done by swapping traditional breadcrumbs for crushed cornflakes in our Scotch eggs recipe.
The Perfect Breakfast Combination
These indulgent bites combine the richness of pork sausage and egg with the sweetness of maple syrup, all wrapped up in a crunchy cornflake crust. It’s a match made in heaven!
Get Started with Soft-Boiled Eggs
Begin by cooking 6 large eggs in a medium saucepan. Add enough cold water to cover them by 1 inch, bring to a boil, then remove from heat and let sit for 3 minutes. Next, transfer the eggs to an ice water bath to cool down. Once cooled, carefully crack and peel each egg, rinsing off any remaining shell pieces.
Prepare the Sausage and Coatings
Divide 12 ounces of fresh pork breakfast sausage into 6 portions and roll each into a ball. Place the balls on a baking sheet alongside the boiled eggs. In separate dishes, prepare the flour, whisked eggs, and crushed cornflakes (about 1 cup).
Assemble the Scotch Eggs
Line a work surface with plastic wrap and roll out each sausage ball into a thin patty. Place a boiled egg in the center of each patty, gently pulling the edges up to enclose the egg. Smooth out the surface and patch any holes to ensure the egg is fully encased in sausage.
Dredge and Fry the Eggs
Dredge each sausage-enclosed egg in flour, then dip in the whisked eggs, and finally roll in the crushed cornflakes to coat. Heat 2 quarts of vegetable oil in a Dutch oven or large pot to 350°F. Fry the eggs in batches until golden brown and cooked through, about 4 minutes. Drain on a wire rack.
Serve and Enjoy!
Cut each egg in half and season with salt. Serve with a side of maple syrup for dipping. The perfect breakfast treat is just a few steps away!
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