Scotch Eggs are an Easter Brunch delight featuring hard or soft-boiled eggs wrapped in sausage, breaded, and fried. Serve them on arugula salad with a side of hollandaise sauce or a sour cream and horseradish mixture. These can be prepared a day in advance and warmed before serving.
1: Place eggs in a pot with cold water, ensuring eggs are covered. Bring to a boil, turn off the heat, and cover. Let sit for 3.5 minutes for soft yolks or 8 minutes for set yolks.
2: Transfer boiled eggs to an ice bath for 3 minutes before peeling. Set aside.
3: Roll out the sausage into a flat layer, about 1/4 inch thick. Have a bowl of cold water for your fingers to help with assembly.
4: Cut a circle of sausage that is 2x the size of the egg.
5: Press the sausage against the egg, wetting fingers with cold water as needed to seal.
6: Set up three bowls: one with flour, one with whisked eggs, and one with panko and parsley mixed.
7: Roll the sausage-wrapped egg in flour, then dip in the egg, and coat with the panko and parsley mix.
8: Bring vegetable oil to a soft boil over medium heat, enough to cover 3/4 of the eggs.
9: Fry a few eggs at a time for 8 minutes total, rotating them during frying.
10: Place fried eggs on a cooling rack and sprinkle with kosher salt while still hot.
