Scotch eggs with parmesan crumbs




Prep Time


Cook Time

I add parmesan to these traditional snacks to make them even tastier. I sometimes make them with quail eggs and serve them halved as a canapé.



For the scotch eggs with parmesan crumbs

  • 450g sausage meat
  • ½ onion — finely diced
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon garlic powder
  • Salt and ground black pepper, to taste
  • 6 hard-boiled eggs — peeled
  • 2 cups panko breadcrumbs
  • ½ cup finely grated parmesan
  • 1 egg — beaten
  • Cooking oil, for frying


For the scotch eggs with parmesan crumbs

  • Preheat the oven to 180°C (160°C fan bake). Line an oven dish with baking paper.
  • Combine the sausage meat, onion, worcestershire sauce, parsley and garlic powder in a large bowl. Season well.
  • Divide into 6 and carefully mould a portion around each hard-boiled egg.
  • Combine the breadcrumbs and parmesan in a shallow bowl.
  • Place the beaten egg in another shallow bowl.
  • Roll the scotch eggs in the beaten egg, then coat in the breadcrumb mixture.
  • Heat about 5mm of oil in a small pan and fry the scotch eggs one at a time for about 2 minutes, turning, until golden all over. Transfer them to the prepared oven dish as you go.
  • Bake for 10–15 minutes or until cooked through.