For a completely different take on bacon and eggs, try a British snack and pub favorite, the Scotch egg. Instead of sausage, encase the eggs in bacon. This would also make a great brunch recipe for a crowd.
Makes
12 servings
Total Time
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Ingredients
HEAT:
COOK:
ROLL:
Test Kitchen Approved
Test Kitchen Tip
It’s fine to use thick-sliced bacon in the batter for the eggs, but to ensure it gets crispy when frying, wrap the eggs in standard thickness strips.
Instructions
Heat oil in a large pot or deep fryer no more than two-thirds full to 375°.
Cook 10 strips bacon in a sauté pan until beginning to crisp; transfer to a food processor along with bread and process into fine crumbs. Transfer crumb mixture to a bowl and stir in beaten eggs. Let mixture stand 10 minutes, then divide into six equal portions.
Roll each hard-cooked egg in flour, then press crumb mixture around it so it’s fully encased with coating.
Wrap one of the remaining strips of bacon around each coated egg and secure with a toothpick. Trim excess and save for another use.
Fry eggs (in batches of three) in hot oil until coating is browned and bacon is crisp, 7–10minutes. Transfer eggs to a paper-towel-lined plate to drain. Remove toothpicks, halve eggs, and serve with Whole-Grain Mustard Dressing.
Because the batter is very wet, coat your hands with nonstick spray before pressing it onto the eggs.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 304
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 151mg 50%
Sodium 471mg 19%
% Daily Value*
Carbs 3g 1%
Fiber 0g 0%
Protein 10g
*Percent Daily Values are based on a 2,000 calorie diet.
