CHORIZO SCOTCH EGGS
For soft boiled eggs, bring the eggs to a simmer in a pot of water and let simmer for 5 minutes. Then rinse with cold water and peel carefully. The eggs should be at least a week old to peel well.
Provided by CHEF GRPA
Categories High Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Roll the eggs in flour.
- Lay 1/2 cup of sausage on a cutting board and flatten it so that it is 1/2-inch thick. Encase an egg in it. Repeat this with the remaining eggs and sausage.
- Shape the meat around the egg with your hands to make sure it is well sealed, then roll it in bread crumbs.
- Heat the grape seed oil and drop the eggs inches Cook for 10-15 minutes, until dark brown and crispy on the outside.
- Remove with a slotted spoon and drain on paper towels. Slice the eggs in half and serve.
- My Note: When I first went on a hunting trip in England some years ago, I was introduced to Scotch Eggs and fell in love with them forever. They were served in the greenhouse during "Elevenses" which is the break the hunters take between the first three "drives" and the last three. We drank cherry brandy too during elevenses. The British are civilized that way.
- I have been wanting to make Scotch Eggs ever since then, and after making a batch of chorizo sausage the other day, I decided I would use the leftover meat to make some Scotch Eggs for ya. This would make a great party food if you are looking for some inspiration.
- You will need: chorizo sausage meat (or ground pork seasoned with your favorite spices), flour, medium-soft boiled (5 minutes simmered) or hard boiled eggs (10 minutes simmered, whichever you prefer), grape seed or vegetable oil, and breadcrumbs (optional).
- Start by peeling your eggs.
- Roll them in flour.
- Take half a cup of meat per egg and shape it in a flat rectangle about 1/2-inch thick on a cutting board.
- Carefully roll the meat around the egg.
- And press it together at the seams.
- Press it together with your hands so it is compact.
- Now dip it in flour or in breadcrumbs. Breadcrumbs will make a more crunchy outer crust which is so nice. So if you have them I would go for it.
- Do this to all of your eggs and line them up.
- In a skillet, heat your oil. I use grape seed oil because it has a more neutral flavor.
- Drop your eggs in carefully and let them fry on all sides.
- You'll let them simmer for 10-15 minutes, rotating them gently so that they stay smooth.
- Remove them from the oil with a slotted spoon onto paper towel.
- Cut them in half carefully and serve 'em up.
- My eggs are hard boiled but I prefer them a medium soft boiled, slightly harder than runny. They will cook more as they fry anyway.
- These are delicious and a great party food! Give them a try my friends.
Nutrition Facts : Calories 1056.5, Fat 85.7, SaturatedFat 22.9, Cholesterol 286, Sodium 1606.1, Carbohydrate 31.3, Fiber 1.4, Sugar 1.4, Protein 38.2
SCRAMBLED EGGS WITH CHORIZO
Provided by Aida Mollenkamp
Categories main-dish
Time 13m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.
SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS
A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!
Provided by Diana Moutsopoulos
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
- Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 g
CHORIZO SCOTCH QUAIL'S EGGS
Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks
Provided by Miriam Nice
Categories Buffet, Canapes, Snack, Treat
Time 1h50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail's eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.
- Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen's egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.
- Carefully peel the quail's eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail's egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it's completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.
- Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.
- In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.
Nutrition Facts : Calories 323 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
SCRAMBLED EGGS WITH CHORIZO
This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!
Provided by cupcake_sweetie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
- Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g
SCRAMBLED EGGS WITH CHORIZO
This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.
Nutrition Facts : Calories 586 calories, Fat 39g fat (15g saturated fat), Cholesterol 493mg cholesterol, Sodium 1372mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
More about "chorizo scotch eggs recipes"
CHORIZO SCOTCH EGGS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Breakfast/Brunch
- Place the eggs in a pot of hot water and bring to the boil. Simmer for 4 minutes, then plunge into iced water to stop the cooking. Leave for 10 minutes, then gently peel.
- Combine the meat in a food processor and whiz briefly until sticky, then roll into six balls. Place each ball between two sheets of plastic wrap and roll out finely into a round.
- Remove the top sheet of plastic, place an egg in the centre and gently wrap with the meat until fully sealed, trimming as needed. Wrap in the plastic, twist the ends, and chill for 30 minutes.
- Mix the flour with salt and pepper in a shallow bowl. Beat the egg and milk together in a separate bowl. Discard plastic and coat each egg gently in flour, then egg, then breadcrumbs, and refrigerate for 15 minutes.
CHORIZO SCOTCH EGG | RECIPE
From kosher.com
Servings 6Category Appetizers
CHORIZO SCOTCH EGGS RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (18)Total Time 50 minsCategory SnackCalories 508 per serving
CHORIZO SCOTCH EGGS - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishTotal Time 50 minsServings 6
- Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened.
- Add the shallots to a bowl with the sausage meat, chorizo, paprika and parsley. Mix through and season to taste.
- Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes or 7 minutes for a firm set yolk.. Cool them in cold water and peel them under the water.
- To assemble, place a sheet of cling film on a board, put a ball of sausage meat on top and flatten enough to cover the whole egg. Place an egg in the middle, then draw up the ends of the cling film and massage the sausage meat to cover the egg evenly. Repeat this with the rest of the eggs.
CHORIZO SHAKSHUKA (BAKED EGGS) - EASY RECIPE - HINT OF HEALTHY
From hintofhealthy.com
SCRAMBLED EGGS WITH CHORIZO SAUSAGE RECIPES
From recipes.servegame.org
SCORCHING CHORIZO SCOTCH EGGS - PINTEREST
From pinterest.com
CHORIZO & BLACK PUDDING SCOTCH EGG RECIPE - OH HI DIY
From ohhidiy.com
CHORIZO SCOTCH EGGS, THE PERFECT MINI-MEAL - YAHOO
From yahoo.com
CHORIZO & BLACK PUDDING SCOTCH EGG RECIPE - FOOD NEWS
From foodnewsnews.com
CHORIZO SCOTCH EGGS WITH PAPRIKA POTATO SALAD RECIPE - BBC FOOD
From bbc.co.uk
BAKED CHORIZO SCOTCH EGG | BAKING MAD
From bakingmad.com
CHORIZO SCOTCH EGGS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CHORIZO SCOTCH EGGS RECIPE - RECIPE RETREAT
From reciperetreat.weebly.com
CHORIZO SCOTCH EGGS #SUNDAYSUPPER - GIRL IN THE LITTLE …
From girlinthelittleredkitchen.com
CHORIZO SCOTCH EGGS WITH SMOKY WEDGES - NICKY'S …
From kitchensanctuary.com
CHORIZO SCOTCH QUAIL EGGS – RACHEL'S KITCHEN BLOG
From rachlea.com
COMMUNITY RECIPE: CHORIZO AND BLACK PUDDING SCOTCH EGG
From sortedfood.com
EASY CHORIZO AND EGGS BREAKFAST SKILLET - INSPIRED TASTE
From inspiredtaste.net
THOMASINA MIERS’ RECIPE FOR CHORIZO AND PARSLEY SCOTCH EGGS
From theguardian.com
CHORIZO AND EGGS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CHORIZO SCOTCH EGGS - KITCHEN GEEKERY
From kitchengeekery.com
CHORIZO SCOTCH EGGS - THAT ZEST LIFE
From thatzestlife.com
GRANDMA'S FAMOUS CHORIZO AND EGGS RECIPE | LIL' LUNA
From lilluna.com
CHORIZO SCOTCH EGGS | BIDFOOD
From bidfood.co.uk
CHORIZO SCOTCH EGGS - DAIRY FREE RECIPES
From fooddiez.com
CHORIZO AND PARSLEY SCOTCH EGGS : OOH LA LOIRE
From oohlaloire.com
CHORIZO SCOTCH EGGS - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
CHORIZO SCOTCH QUAIL'S EGGS RECIPE
From recipecialist.com
KETO CHORIZO SCOTCH EGGS : CALI KETOTALLY
From caliketotally.com
CHORIZO AND FENNEL SCOTCH EGGS - FRUGALFEEDING
From frugalfeeding.com
SCOTCH EGG RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHORIZO SCOTCH EGGS WITH PAPRIKA POTATO SALAD RECIPE
From foodnewsnews.com
CHORIZO SCOTCH QUAIL’S EGGS | RECIPE CART
From getrecipecart.com
SCORCHING CHORIZO SCOTCH EGGS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
EGGS CHORIZO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SAUCY CHORIZO SKILLET BAKED EGGS - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
CHORIZO AND APPLE SCOTCH EGGS RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHORIZO SCOTCH EGG - UNEARTHED
From foodsunearthed.co.uk
SCOTCH EGGS WITH CHICKEN CHORIZO - THREE MANY COOKS
From threemanycooks.com
CHORIZO SCOTCH EGGS RECIPE | ABEL & COLE
From abelandcole.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love