Haggis Scotch Egg with Runny Center - Kellys Expat Shopping
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Haggis Scotch Egg with Runny Center

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Progresso 2 FOR €5 Progresso Bread Crumbs Garlic Herb 425g
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2 FOR €5 Progresso Bread Crumbs Garlic Herb 425g
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Progresso 2 FOR €5 Progresso Bread Crumbs Plain 425g
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2 FOR €5 Progresso Bread Crumbs Plain 425g
€7,90 €7,25 €5,00 €4,59
 
Grants Grant's Premium Haggis 392g
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Grant's Premium Haggis 392g
€3,95 €3,62
 
Progresso Progresso Bread Crumbs Plain 425g
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Progresso Bread Crumbs Plain 425g
€3,95 €3,62 €2,95 €2,71
 
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Haggis Scotch Egg with Runny Center

Portion of 8


Prep & cooking time: approx. 30minutes

 

Ingredients

  • 1 tin of Grants Haggis
  • 1 Hodgens Sausagemeat
  • 1 box of Paxo stuffing mix
  • 150g Progresso breadcrumbs Italian seasoning
  • 10 medium eggs
  • 1 bag of ice

 

Instructions

1: In a large bowl mix haggis & sausage meat together (ensure well mixed)

2: In a separate bowl mix paxo & 150g of progresso breadcrumbs together

3: In a pan bring the water to boil, place x8 eggs in and reduce heat to simmer (take eggs out after 4 minutes)

4: Place soft-boiled eggs directly into a bowl of ice water

5: Once eggs have cooled peel and dry off the egg white

6: Take haggis and sausage meat mix & roll into meatball shape (approx 1.5 - 2 x the size of the egg)

7: Press down the meatball into a burger shape and wrap it around the egg roll to even up the meat around the egg

8: in a separate bowl mix two eggs together for binding

9: Place meatballs into the egg bowl and ensure they are fully covered then mix into paxo/breadcrumb bowl. Once fully covered place egg to side and repeat.

Air fryer: Place temperature to 180 and cook for 10 minutes

Oven: Place temperature to 180 and cook for 15 minutes

Pan frying: Ensure fat is hot enough, place in egg & deep fry until golden brown on the outside. Take the egg out and remove the grease with a kitchen towel.

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