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Breakfast Scotch Eggs with Hollandaise

Classic Scotch Eggs and of course a JAH Twist on it with Breakfast Scotch Eggs made from Homemade Spam and Pickled Eggs. But you can do these soft or hard-boiled too. It’s all up to you.

Scotch Eggs

Classic Scotch Eggs

A Scotch egg is a Soft or Hard Boiled Egg wrapped in Sausage Meat and almost always battered before being deep fried. Served with Sauce or Gravies.

The Classic Scotch Eggs are wrapped in Sausage Meat of your choosing. Breaded and Deep Fried. Additional ingredients can be added. Such as Mustard and Nutmeg along with Salt & Pepper.

Breakfast Scotch Eggs
Breakfast Scotch Eggs

Breakfast Scotch Eggs

Soft/Hard Boiled Eggs or Pickled Eggs wrapped in Homemade Spam Meat. Battered and Deep Fried. Served with Hollandaise Sauce.

These I find are extremely addictive. I don’t know what it is. Possibly the extra zing that I get from the Pickled Eggs and the Hollandaise Sauce or that Spam Flavored meat. But it works really well and Perfect for Breakfast as the Zing wakes you up.

Breakfast Scotch Eggs with Hollandaise
Breakfast Scotch Eggs with Hollandaise

Pickled Scotch Eggs

The Pickled version uses Pickled Eggs. They really add some zing. Wrapped in any Sausage Meat desired. For Breakfast Scotch eggs they work really well, for others maybe not.


Soft Boil

Bring water to a boil and lower the eggs in. Boil for 6 minutes for a firm white, yet runny yolk for the Classic Style. After boiling, immediately cool down in ice water.

Typically, the eggs are only boiled enough to set the Whites. This allows for a runny yolk, but you certainly don’t have to. Use a Hard Boiled or Pickled Eggs if desired. These add a nice zing along with the Meat mix.

Hard Boil Eggs

Bring water to a boil and gently lay the eggs in and boil for 5 minutes. Remove from the heat and let rest 5 minutes. Strain the water out and add cold water and let rest for 5 minutes. Peel the eggs under running warm water. This gives almost completely set Egg Yolks.

Free Range Eggs
Free Range Eggs

So, however you like your Eggs. Runny Yolk, Hard Boiled or Pickled. They all work well here.

To expand the options even more, you don’t even have to limit yourself to Chicken Eggs. Duck or Quail Eggs can be used too.

Meat Mix

This post introduces a Scotch Egg with a Homemade Spam covering. With Hollandaise Sauce drizzled over for a Breakfast Scotch Egg.

When you can make homemade spam, this opens the door for various other recipes. Such as here for Breakfast Scotch Eggs and others dishes.

Portion the meat out at 90 g which gives 5 portions per 1 lbs of meat. Plus a little excess. This is the size of a standard burger patty.

For a Sausage texture if making up your own meat mix add in the addition of 1/4 tsp of baking Soda. It changes the texture of the meat to that similar to sausage meat.

You could even combine Ground Meat with Spices and a bit of baking soda for homemade Sausages.

Batter for Scotch Eggs

The batter is set up the same as your basic breading station. Seasoned Flour, Egg Mix and Panko or Bread Crumbs.

Dip into the Seasoned Flour, Egg Whites and finally the Panko Flakes or Bread Crumbs.

Use the Seasoned Flour to coat the Egg before wrapping the meat around to assist in adherence.

Hollandaise sauce

Hollandaise Sauce is the perfect sauce to serve over these. Use the Egg whites at the breading Station. Simply add some water to the Egg Whites and use those as the Egg mix in the Standard Breading Station.

Other Sauces

Ranch Dressing, Hot Sauce, Hot Mustard, HP Sauce, Ketchup, and Gravies can be used to serve alongside or on top.

Breakfast Scotch Eggs with Hollandaise

Scotch Eggs

Introducing Breakfast Scotch Eggs optionally with Hollandaise Sauce Drizzled over for a nice and tangy wake me up breakfast.
Servings: 5 portions
Prep15 minutes
Cook 10 minutes


  • 1 Deep Fryer
  • 3 Bowls for breading station



  • Soft/Hard Boil the Eggs, or use Pickled Eggs. Refrigerate the Eggs so that they are fairly cold when assembling the Scotch Eggs.
    Set up the Bread Station with 1 bowl for the Seasoned Flour, 1 Bowl for the Egg & 1 Tbl Water or use the Egg Whites from the Hollandaise Sauce with a bit of water and the last bowl for Panko Flakes.
  • Prepare the raw homemade Spam meat mixture and portion out to 90 g portions. Let rest until it comes to room temp before assembly. Roll into a Meatball Shape, then flatten out into a thin patty.
  • Coat the Eggs in the Seasoned Flour and then place in the middle of the meat patty. Shape the meat around the egg and roll like a meatball. You will be able to feel where the meat is too thick or thin. Keep rolling it around until you feel it is evenly coated.
  • Once all the Scotch Eggs are prepared. Dip them in Seasoned Flour, Egg and Panko Flakes.
  • Deep Fry for about 8 – 10 minutes at 325 F. Serve with Sauce.
Course: Appetizer, Breakfast
Cuisine: Canadian
Keywords: Breakfast Scotch Eggs, Scotch Eggs, Spam Scotch Eggs
Author: JAH

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