Classic Scotch eggs—a pub snack of deep-fried, pork-sausage-and-breadcrumb-encased boiled eggs—are practically fit for breakfast as is. This version takes it a step further by swapping in crushed cornflakes for the breadcrumbs. Start by rolling pork sausage into thin patties and wrapping it around soft-boiled eggs. Coat the eggs in flour and whisked egg, dip them in the crushed cornflakes, and deep-fry them until they’re brown and crunchy. A drizzle of maple syrup ties the breakfast theme together and complements the savory sausage and rich egg flavor.
Special equipment: You’ll need a deep-frying/candy thermometer for this recipe.
This recipe was featured as part of our Scotch eggs project for Easter.
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