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Chicken and Sage Scotch Egg

Which came first... the chicken or the egg? Regardless, we're combining the two in this awesome scotch egg... served with what might sound unusual but is actually delicious... a mustard, cranberry sauce and mayo dip.

Ingredients & RecipePrint

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  • 3 chicken breasts
  • 1 clove of garlic
  • 4-5 sage leaves
  • 1 small onion
  • generous pinch of salt and pepper
  • 4 eggs (room temperature)
  • handful of flour
  • 2 beaten eggs
  • bowl of breadcrumbs
  • 1 tbsp of cranberry sauce
  • 1 tsp of wholegrain mustard
  • 2 tbsp of mayonnaise
  • vegetable oil to fry


heat a pan of salted water to a simmer and half-filled pan of oil to 160°C.
blitz the chicken breasts up in a food processor with the garlic, sage, onion and salt and pepper.
lower the eggs into the simmering water and cook for 6 minutes.
scoop the eggs out and cool in cold water for another 6 minutes.
place the flour into one bowl, breadcrumbs into another and crack and beat the eggs into a third.
peel the cooled eggs and roll tem in flour.
wrap the chicken mixture around them, using wet hands makes this easier.
roll the chicken wrapped eggs in the flour again then dunk in egg and cover in the breadcrumbs,
fry the scotch eggs in the oil for 5-6 minutes, turning over occasionally.
beat the cranberry sauce, mustard and mayo together in a bowl.
drain the fried eggs on kitchen paper to get rid of excess oil and serve warm with the dip.

makes 4 eggs


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