Inn On The Twenty’s Scotch Egg

Hop into Easter dinner with an appetizer that brings fun and flavour to your holiday table, Executive Chef Pete Tindall’s Scotch Egg served over a vibrant organic quinoa succotash. This dish combines the surprise of a perfectly soft-boiled egg wrapped in golden, crispy sausage with the freshness of corn, cherry tomatoes, and quinoa. 

Scotch Egg with Organic Quinoa Succotash

Serves 4 people 

Ingredients for Scotch Egg:

6 large eggs, divided
1 cup All-purpose flour
1 cup Panko breadcrumbs
1 lb Fresh breakfast sausage, casings removed
Vegetable oil (for frying)
Kosher salt and freshly ground pepper

Ingredients for Quinoa Succotash: 

2 tbsp Butter
1 clove Garlic, minced
1 small Onion, diced
2 cup Corn kernels fresh or frozen
1 cup Lima beans fresh or frozen
1 cup Halved cherry tomatoes
1 ⅔ cup Chicken or vegetable broth
1 cup Dry quinoa 
Salt and pepper to taste

Method:

1. To prepare the quinoa, melt the butter over medium-high heat in a large saucepan. Add in the garlic and onion and cook until just fragrant, about five minutes.
2. Add in the remaining ingredients, and bring to a boil. Reduce heat, cover, and simmer for 12 – 15 minutes, or until the liquid is absorbed and the quinoa is tender.
3. Remove from the heat and let sit for five minutes, then fluff with a fork, and serve.
4. To prepare the scotch egg, fill a large bowl with ice water. Bring a small saucepan of water to a boil, then add 4 large eggs and boil for exactly 6 minutes.
5. Immediately transfer eggs into the ice water bath and let cool for at least one minute, up to 5 minutes.
6. Gently crack shells and carefully peel under cold running water. Place eggs back into bowl of ice water; cover and chill until cold.
7. Divide 1 pound (about 1¼ cups) of fresh breakfast sausage, casings removed into 4 equal portions. Pat one portion of sausage into a thin patty roughly ⅛ inch thick on top of a sheet of plastic wrap. Lay one soft-boiled egg on top of sausage and wrap sausage around egg using the plastic wrap to help wrap it, sealing the sausage to completely enclose. Repeat with remaining sausage and eggs.
8. Place one cup of all-purpose flour in a wide shallow bowl and one cup of panko breadcrumbs in another wide shallow bowl. Whisk remaining 2 large eggs in a medium bowl to blend.
9. Working gently with one sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in beaten egg. Roll in panko to coat. Repeat with remaining eggs.
10. Attach a deep-fry thermometer to the side of a large heavy pot. Pour in vegetable oil to a depth of 2 inches and heat over medium heat to 375°F.
11. Fry eggs, turning occasionally and maintaining oil temperature of 350°F by adjusting the heat as needed, until sausage is cooked through and breading is golden brown and crisp, for approximately 7 to 9 minutes.
12. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with kosher salt and freshly ground black pepper.
13. Plate your dish by cutting the egg in half and place on a nest of quinoa and add your favourite mustard on the side.