Ben’s Canteen Scotch Eggs

Ben from Ben’s Canteen serves up a new delicious take on the brilliant Scotch Egg and kindly gives us the recipe

You will 4 x free range eggs (Ben recommend Clarence Court eggs) + 1 egg for flouring/bread-crumbing

Ben's Canteen Scotch Eggs
Serves: 4
  • 4 eggs
  • 500g pork sausage meat
  • 2 x rasher smoked streaky bacon chopped
  • 60g black pudding (crumbled)
  • 1 tbsp dried Porcini mushrooms
  • 1 tbsp chopped chives
  • Pinch of cracked back pepper
  • 1 egg for the crumbing section
  1. Mix all ingredients together in mixing bowl except the eggs
  2. Boil eggs for 6 minutes and put straight in to ice water to stop cooking process
  3. Weigh the mix in to 150g portions
  4. Flatten out sausage mix into 4 x 1cm thick patties
  5. Place peeled egg in middle and gently wrap sausage mix around egg being careful not to break it
  6. Cover and chill in fridge for 20 mins
  7. In 3 separate bowls place plain flour, egg wash and Japanese Panko breadcrumb
  8. First roll scotch egg in flour, then egg wash and finally breadcrumb ensuring all of the surface is coated
  9. Heat vegetable oil in pan/fryer to 170 degrees Celsius
  10. Submerge egg in oil and deep fry for 10 minutes, turning occasionally
  11. After 10 mins, remove egg from pan/fryer and leave in paper towel to soak up any excess oil
  12. To serve slice in half, season with salt and cracked black pepper and a side of mustard


Battersea Restaurant
140 St John’s Hill, SW11 1SL

Earlsfield Restaurant
422 Garratt Lane, SW18 4HW

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