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Oeufs ecossais du dejeuner
  • Prep
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Breakfast Scotch Eggs

Introducing Breakfast Scotch Eggs! This dish features soft-boiled eggs wrapped in crispy bacon, savoury potato hash, and sharp Old White Cheddar cheese, all coated in a crunchy panko and Parmesan crust. Perfect for breakfast, a mid-game snack, or an all-day appetizer, Scotch Eggs deliver hearty flavour and appeal to consumers’ demand for innovative eggs.

Recommended Products

We recommend you use these Saputo products for this dish!

Ingredients

  • 4 each Eggs, large
  • 2 each Egg Whites
  • 100 g Cornflakes
  • 100 g Panko Crumbs
  • 50 g Parmesan, grated
  • 50 g All Purpose Flour
  • Egg Coating:

    • 8 each Bacon, cooked crisp
    • 200 g Potatoes, boiled & cooled
    • 125 g Old White Cheddar, shredded
    • 2 each Green Onions, sliced
    • 1 each Jalapeño Pepper, minced
    • Pinch Salt & Pepper
    • Pinch Parsley, chopped 

Directions

  1. Place the potatoes in a bowl and smash with a fork. The potatoes should be slightly lumpy.
  2. Add the bacon, green onions, cheese, parsley, jalapeno and mix until well combined and the mixture is moist enough that you can form a ball in your hands.
  3. Add salt and pepper to taste. Set aside. 
  4. Bring a pot of water to boil. Place the eggs carefully in the pot and cover and simmer for 6 minutes. Remove the eggs and place them in an ice bath to cool down. 
  5. Peel the chilled eggs and place them on a paper towel and pat them dry.
  6. On a piece of plastic wrap place a ¼ of the filling, then using your hands, flatten it out to a long oval shape.
  7. Place the egg in the middle and gather the ends of the plastic wrap so that the egg is enclosed with the filling. Make sure the egg is covered completely and smoothly with the filling. Wrap the eggs with the plastic wraps and chill for an hour.
  8. Crush the cornflakes into crumbs and mix together with the panko and parmesan.
  9. Set up a breading station and start with the flour, then the egg white, and finally with cornflakes mixture. You may need to press the cornflakes into the coating for them to stick.
  10. Deep fry the breaded eggs at 180°C for 90 seconds per side, just until it’s crispy on the outside and warmed throughout. Flip them over gently halfway through frying.
  11. Remove from the hot oil with a slotted spoon when they are golden brown in colour all around, then let them rest on a paper towel.
  12. Serve warm! 
     

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