Introducing Breakfast Scotch Eggs optionally with Hollandaise Sauce Drizzled over for a nice and tangy wake me up breakfast.
Servings: 5 portions
Equipment
- 1 Deep Fryer
- 3 Bowls for breading station
Ingredients
- 1 lbs JAH Homemade Spam
- 5 Eggs - Fresh or Pickled
- 1/3 C Seasoned Flour
- 1 Egg - With 1 Tbl of Water for the Egg Wash
- 1/2 C Panko Flakes - or as needed
- Hollandaise Sauce
Instructions
- 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.