Chorizo Scotch Eggs #SundaySupper
Author: Susan Palmer
  • 6 large eggs
  • 1lb fresh chorizo (if in links, remove casing)
  • 1 cup all-purpose flour
  • 1 egg, beaten with 1 tablespoon water
  • 1½ cups crushed butter flavored crackers (like Ritz)
  • 3 tablespoons unsalted butter, melted
  1. In a medium pot, place your eggs and carefully fill with cold water until it covers them by 1 inch.
  2. Cover, bring to a boil and then turn off the heat and let sit for 3 minutes. Drain and run under cold water. Once cool enough, carefully peel the eggs and set aside.
  3. While the eggs are boiling, divide the chorizo into 6 batches and form into little bowls for the eggs to sit in.
  4. Set up your breading station, by placing the flour, egg wash and crackers in three separate shallow bowls. Mix the melted butter with the crackers at this time.
  5. Set up a baking sheet lined with parchment paper and a cooling rack fitted on top.
  6. Pre-heat your oven to 425 degrees.
  7. To form your Scotch egg, take a soft boiled egg and wrap the chorizo around the egg, sealing the edges. I find it helps to enclose the egg around both your hands as it gets a little slippery.
  8. Roll the chorizo covered egg in flour, then dip it in the egg and finally cover it with the crackers. Transfer to the prepared baking sheet.
  9. Another option is to wrap all the eggs in the chorizo and then bread.
  10. Bake for 20-25 minutes, until the chorizo is cooked through and the outside is crisp and brown.
  11. Remove from oven and serve hot or at room temperature with spicy mustard.
Recipe by The Girl in the Little Red Kitchen at