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?

Ingredients

Scale
  • 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)

Instructions

-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.

Notes

  • 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,