Herbed Potato & Bacon Scotch Eggs
Looking for a unique hearty breakfast or brunch offering? This version of the Scotch egg uses a tasty layer of potato, herbs and bacon in place of sausage. Totally delicious. Totally Filling. Totally Impressive looking. You are sure to earn a few chef points for this one.
Perfect for a lazy morning where you have a little time to prep, spend time with family and friends and then cook this 'wow-factor' brekkie.
What you need:
For the outer coating:
2 large potatoes, boiled until very soft
6 rashers bacon, cooked, drained and chopped
1/2 brown onion, finely chopped
1/3 cup grated tasty cheese
Juice 1/2 lemon
A couple tablespoons chopped parsley
Salt and pepper to taste
For the eggs:
4 eggs, boiled, cooled and peeled
1 egg, whisked
2 cups Panko breadcrumbs
1/2 cup plain flour
Enough oil to fill a pan with about a cm of oil
Mash the potatoes coarsely (some lumps are fine, and mix in all of the other coating ingredients. The mix should be moist enough so that you make a ball with your hand. If it’s too dry, add an egg. Set aside.
Lay out a piece of cling wrap. Scoop out 2 or 3 tablespoons of the coating mix and place in the middle of the cling wrap. Flatten, making sure the mix stays intact. The flattened mix should be larger than the egg
Place an egg in the centre of the coating mix.
Bring the edges of the cling wrap together so that the coating comes around the egg. Make sure that the coating is even.
Once you have wrapped all the eggs, place them in the fridge to chill for about an hour.
When you’re ready to eat, remove the cling wrap. Dip the eggs in flour, then whisked egg, then roll in the breadcrumbs.
Heat the oil until it is shimmering over medium high heat.
Place the eggs in gently and fry until golden on all sides. You will need to turn the egg from time to time.
Once done, remove from heat and drain on paper towels for a couple of minutes before serving.
Serve warm with a salad or on their own.