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Scotch Eggs

The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

Scotch Eggs are an incredibly impressive bite to enjoy on the weekends or during a spring brunch!

Scotch Eggs

Easily made a day in advance and warmed in the oven prior to serving, they are equally delicious and beautiful when drizzled with hollandaise on a bed of dressed arugula.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Scotch Eggs
Scotch Eggs
Prep time:
Total time:



  • 10 Heinen's Cage-Free Eggs, soft or hard boiled
  • 2 lbs. Heinen’s fresh mild sausage
  • 3 cups panko bread crumbs
  • 3 eggs, whisked
  • 1 1/2 cups flour
  • 1 Tbsp. parsley, chopped
  • Vegetable oil, for frying
  • Kosher salt


  1. Place the eggs in pot and cover with cold water. Bring to a boil, turn off the heat and add the lid to the pot. Let sit for 3 1/2 minutes for soft, runny yolks, or 8 minutes for harder yolks.
  2. Place boiled eggs into an ice bath for 3 minutes before peeling the shells. Set the peeled eggs aside.
  3. Roll the sausage into a flat layer, ¼-inch thick. To help with assembly, have a bowl of cold water for your fingers.
  4. Cut a circle of sausage 2 times bigger than the size of the eggs.
  5. Press the sausage against the egg, wetting fingers with cold water, as needed, to help seal and set the sausage. Repeat this process until all of the eggs have been coated in sausage.
  6. Set up a dredging station by adding flour to one bowl, whisked eggs to a second bowl and panko bread crumbs and chopped parsley to a third bowl.
  7. Roll a sausage-wrapped egg in the flour, then the egg and lastly, the panko and parsley bread crumbs. Repeat until all of the eggs are covered. Set aside prior to frying
  8. Add enough vegetable oil to a pan to cover ¾ of each egg. Bring oil to a soft boil over medium heat.
  9. Fry a few at time for 8 minutes, rotating occasionally. Place on a cooling rack and sprinkle with kosher salt while hot.
  10. Enjoy with hollandaise sauce, or a mixture of sour cream and horseradish.

Scotch Eggs

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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