Dewar's Breakfast Scotch Egg

Ingredients:

  • 7 ounces bacon (chopped, cooked and the oil drained)
  • 5½ ounces potatoes, boiled (leftovers are even better)
  • 2 spring onions, finely chopped
  • 3 ounces Cheddar cheese, grated
  • ½ handful (2 tablespoons) parsley leaves, chopped
  • 1 jalapeño, chopped
  • 1-2 teaspoon lemon juice
  • Salt and pepper, to taste
  • 4 soft-boiled eggs, peeled and cooled
  • 1-2 eggs, whisked
  • Breadcrumbs
  • Oil, to deep fry

Directions:

  • Place the boiled potatoes in a bowl and mash them up with a fork. The potatoes need to be lumpy, so do not use a ricer.
  • Add the bacon, spring onions, cheese, parsley, and jalapeños, and mix until well combined and the mix is moist so you can form a ball in your hands.
  • Add salt, pepper, and lemon juice to taste.
  • Set aside to cool (if the potatoes were hot).
  • Place the eggs on a paper towel and pat them dry.
  • Place a piece of plastic wrap on your table and place ¼ of the filling on it. Using your hands, flatten it out to a long oval shape (that's roughly equal to the egg in width and slightly longer than the circumference of the egg in length - see picture in post).
  • Place the egg in the middle and gather the ends of the plastic wrap so that the egg is enclosed in the filling. Make sure the egg is covered evenly and smoothly with the filling.
  • Repeat with the other eggs, and keep them in the fridge for about an hour, or until you're ready to fry them.
  • When you’re ready to serve, coat the egg with the lightly whisked egg and cover it with breadcrumbs. Repeat this 1-2 times more to create a crispier/thicker shell (with Panko crumbs you only need to do this twice).
  • Heat some oil (deep enough to cover the eggs) to 180°C/350°F (or until a small piece of bread dropped in the oil, browns in 10 seconds). Fry 1-2 eggs at a time (do not overcrowd the pan), turning them around gently while frying. Remove from the hot oil with a slotted spoon when the breadcrumbs turn a golden brown, and let them rest on a paper towel.
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