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Scotch Eggs with Sweet Capsicum Relish

The perfect picnic breakfast

This is a great recipe for a breakfast or lunch with a difference.  You can cook these babies in advance.  Keep in the fridge and pull them out when ready to eat.  Perfect served with our Sweet Capsicum Relish.


The outer

  • 2 Eggs for egg wash
  • 1 cup plain flour
  • Panko Bread crumbs (I made my own with white sourdough)
  • Plain flour
  • Lemon zest for the crumbs (optional)
The eggs
  • 8 Eggs (boiled in their shell until soft, or to your liking) (boil underdone so that when they are served they are still soft).  We suggest about 4.5minutes cooking.
The mix
  • 5 standard size pork sausages (skinned)
  • 5 standard chorizo style sausages (skinned) or whatever flavour is your favourite.
  • 1 large black pudding/sausage (or 2 medium)
  • 2 red or green apples, finely diced
  • 1 onion (or 1 cup green spring onion) finely diced
  • ¼ tsp ground cinnamon
  • 1/8th teaspoon ground nutmeg
  • Salt and pepper to taste
  • Vegetable oil for frying (make sure each Egg is covered in oil when frying)
The eggs
  • Fill a large pot with water and bring to the boil
  • Add a good pinch of salt to the water
  • When the water is boiling, using a slotted spoon, slowly lower each egg into the water (this will stop them cracking)
  • Cook for 4.5 minutes (or longer if you don’t like your egg’s soft)
The outer
  • Crack the two raw eggs into a mixing bowl, whisk until combined
  • In another bowl pour the 1 cup of flour
  • In another bowl,fill with your breadcrumbs, plus lemon zest (optional)
  • Set all 3 bowls aside
The mix
  • In a mixing bowl mix skinned sausages, black pudding, green apple, green spring onion, cinnamon, nutmeg, salt and pepper.
The preparation
  • Make a golf ball size shape from the mixture
  • Flatten the ball into the palm of your hand and then place the 1st egg in the centre
  • Spread the mixture around the egg until covered. It should be an even coating and not too thick
  • Dust with flour
  • Roll in egg-wash
  • Roll in the bread crumbs
The cooking
  • Cook each ball in boiling/heated oil for 10-12 minutes
  • Drain on paper and cool
  • Pack in a storage container and off you go for a picnic!