I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Blogging Contest? Say What?
When I saw that Cabot Cheese was sponsoring a blogging contest, I got excited and immediately jumped at the opportunity. I’ve sampled a number of their cheeses in the past and know their high quality and amazing flavor. This is the first contest I’ve entered like this, but I’ve had a lot of fun developing and testing out some delicious recipes. After tasting the cheeses and a lot of brainstorming recipes, I finally decided that this one was perfect.
How exciting is this recipe? I don’t know about you, but I’m positively over the moon about it. It combines two of my favorite things: Savory Breakfast and Cheese, which seem to naturally go together. After all, most savory breakfast dishes taste better with a little cheese.
Cheese Stuffed Scotch Eggs in the House!
Scotch eggs have always been a breakfast favorite in our house, and I’ve made them a great many times, but this is the first time I’ve tried stuffing them with cheese. Cheese stuffed Scotch Eggs are great for more than just breakfast and are very filling. I can easily eat half a serving and share the rest (or save it for later!).
I sampled two types of cheddar from Cabot and decided that their Vermont Seriously Sharp Cheddar was perfect for this recipe. The cheese has a fantastic sharp tang, coupled a slight fruity/sweetness that makes your mouth water. It’s texture made it great for wrapping around the eggs without crumbling into a million pieces.
For best results, finely shred the cheese and divide it into fourths, then knead one fourth slightly in the palm of your hand. The heat from your hand, along with the fine shreds, help to mold the cheese into a shape that cups the egg. Repeat the process of making a cheese disk and apply it to the other side of the egg. Smooth the edges of cheese together, as best you can, to cover the egg. It’s not perfect or pretty looking but it doesn’t need to be. You just need it to retain it’s shape around the egg until you encase it in sausage.
Wrapping it in sausage is a similar, but easier task. I use 1/2 lb per egg if it’s just the Mr. and I, but it can be divided into a 1/4 lb or even an 1/8lb if we have guests or will be serving other things along with the scotch eggs. You can adjust the sausage thickness to your liking, though I find that the thinner the sausage layer is, the more cracking and possible leakage of cheese there is.
Choose a breakfast sausage that you like (or mix your own), preferably one that has a finer grain and has been broken down more. This will make the casing easier to form. I generally use a basic pork sausage, but you could also use ground turkey or even chicken sausage if you prefer.
Another part of the recipe that can be adjusted to your liking is the egg yolk. I personally love runny yolks, so I soft boil my eggs for 5-6 minutes before using them for Scotch Eggs. If you prefer a more solid yolk you can soft boil them for 7 to 8 minutes. The egg pictured below is an example of a 6 1/2 minute boil time.
Cook them up!
After fully forming your scotch eggs, you can choose to fry them in a small fryer, in a pot partially filled with oil or you can bake them. If you decide to bake them, you will want to pan fry them on all sides for about a minute before sticking them in the oven.
Just a heads up. If you bake them you will have a solid yolk.
I store any left overs covered in the fridge and make sure to eat them within a few days. You can enjoy them cold or reheat them in the microwave or oven.Print
Cheddar stuffed Scotch Eggs with Cabot Cheese
A soft boiled egg smothered in melted, tangy, sharp cheddar, surrounded in breakfast sausage and fried to perfection. What’s not to love?
- Prep Time: 13
- Cook Time: 7
- Total Time: 20 minutes
- Yield: 2 1x
- Category: breakfast, brunch,
- Diet: Gluten Free
- 2 Large Eggs
- 2 oz Cabot Seriously Sharp Cheddar Cheese
- 1 lb Ground Breakfast Sausage
- 1/2 cup Gluten free Flour
- Oil for frying (vegetable, avocado, or coconut oil work well)
-Fill a small pot with water and bring to a boil over high heat. Once the water comes to a boil use a slotted spoon to gently add the eggs. Boil for 5 to 8 minutes (depending on how runny you like the yolk). When done, drain the eggs and chill in an ice water bath. When cool, carefully peel the soft boiled eggs and lightly dry them. Set them aside.
-Finely grate the cheese and divide it into two piles. Take one pile of cheese and divide it in half. Take one half and knead it into the palm of your hand to create a curved disk or bowl shape. Repeat with the other half of cheese. With one of the cheese disks in your hand, place an egg on top of it, then cover it with the other curved cheese disk. Smooth out the cheese as best you can to cover the egg (it won’t be perfect but that’s okay). Repeat with the remaining cheese and egg.
-If you have a fryer start heating it up or you can use a medium sized pot filled with 2 to 3 inches of oil and place it over a medium burner to heat up.
-Divide the ground sausage in half. Take one half and make a well in the center of it, working the meat into a shape similar to the curved cheese disk. Once it’s big enough place the cheese covered egg inside it and carefully cup and shape the meat around the egg until it is completely covered. *See notes if you want a thinner sausage layer* Repeat with remaining meat and cheesy egg.
-Place the flour blend in a bowl or shallow dish. Roll each raw scotch egg into the flour to coat it.
-Gently place one or both (if they fit comfortably together) in the fryer for about 7 minutes until golden and fully cooked. Turn halfway through cooking if they are not fully submerged in oil.
-Let rest briefly before enjoying.
- For a thinner sausage layer divide the sausage into fourths or even sixths instead of in half. Be aware that the thinner the sausage gets the harder it is to work with and the more cheese leaks you might get.
- You can bake these instead. Just pan fry for 1 minute on all sides and then pop them in a 350F oven for 15 to 20 minutes.
- You can prep these ahead of time and keep them in the refrigerator for a day or two until ready to flour and cook.
Keywords: Gluten free, Scotch Eggs, Breakfast, Brunch, Cheddar, Cheese,