Chorizo Scotch Eggs with Smoky Potato Wedges and Fresh Salad Recipe
These Chorizo Scotch Eggs are a delightful British lunch recipe featuring crispy and smoky sausage-coated eggs with a perfect runny center. Served alongside smoky baked potato wedges and a fresh manchego salad, this meal offers a fantastic combination of textures and flavors.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Deep Frying
- Cuisine: British
Ingredients
Scotch Eggs:
- 4 large eggs
- 400 g pork sausages with chorizo (or 325 g pork sausages plus 75 g finely chopped chorizo)
- 90 g (2/3 cup) plain (all purpose) flour
- 1 egg, lightly whisked
- 100 g (2 cups) panko breadcrumbs
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- Vegetable or sunflower oil for deep frying
Smoky Potato Wedges:
- 3 medium potatoes (Rooster potatoes preferred), cut into wedges with skin on
- 2 tbsp vegetable or olive oil
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp salt
- ½ tsp ground black pepper
Salad:
- 1 romaine lettuce, roughly shredded
- 3 radishes, thinly sliced
- 2 shallots, peeled and thinly sliced into rings
- ¼ cucumber, chopped into small chunks
- 70 g (2 1/2 ounces) manchego cheese, chopped into small chunks
Salad Dressing:
- 3 tbsp olive oil
- 1 ½ tbsp good quality balsamic vinegar
- 1 tsp honey
- Pinch of salt and pepper
Instructions
- Preheat and Boil Eggs: Preheat your oven to 200C (400F). Place the eggs in a pan and cover with cold water. Heat on high until boiling, then reduce to low and simmer for exactly 6 minutes for a runny yolk.
- Cool and Peel Eggs: Drain hot water and immediately place eggs in cold iced water for 2-3 minutes to stop cooking and ease peeling. Gently crack and peel off shells, then set eggs aside.
- Prepare Sausage Meat: Remove skins from sausages and divide the meat into five equal portions. Shape four into balls and flatten them into discs. Keep one pile as spare meat to seal gaps.
- Coat Eggs with Sausage: Place one peeled egg in the center of each disc and wrap sausage meat fully around the egg. Use spare meat to fill any holes ensuring eggs are completely encased. Refrigerate the balls for 30 minutes to firm up.
- Prepare Potato Wedges: Slice potatoes into wedges with skins on. Toss with oil, smoked paprika, cumin, salt, and pepper. Spread on a baking tray and bake in the preheated oven for 25-30 minutes, turning once, until golden and crisp.
- Prepare Coatings: Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs mixed with salt, black pepper, and smoked paprika.
- Bread the Scotch Eggs: Remove sausage-wrapped eggs from fridge. Roll each first in flour, then the egg wash, and finally coat thoroughly with the seasoned panko breadcrumbs.
- Deep Fry Scotch Eggs: Heat oil in a deep fryer or large pan to approximately 180C (350F). Test heat by dropping a few panko crumbs; they should sizzle and rise quickly. Fry two eggs at a time for 5-7 minutes until golden brown and crispy. Drain on kitchen paper.
- Assemble Salad: Combine shredded lettuce, radish slices, cucumber chunks, shallot rings, and chopped manchego cheese. Mix dressing ingredients and drizzle over salad.
- Serve: Divide potato wedges and salad among four plates. Slice Scotch eggs in half and place on salad. Garnish with reserved manchego chunks and shallot rings. Serve immediately to enjoy the runny yolk center at its best.
Notes
- Use fresh eggs for best results and easier peeling.
- Simmering eggs for exactly 6 minutes ensures a runny yolk; adjust timing if you prefer firmer yolk.
- Refrigerating sausage-wrapped eggs before frying helps them hold shape during cooking.
- If chorizo-flavored sausages are unavailable, mix chopped chorizo into plain pork sausage meat for authentic flavor.
- For even cooking, turn potato wedges halfway through baking.
- Deep frying temperature is crucial to avoid greasy Scotch eggs; ensure oil is hot enough before frying.
- Serve Scotch eggs immediately after frying for the best texture and flavor.
