How to Make Easter Scotch Egg

What is the Dish?

A twist on the classic Easter egg, this panko-wrapped scotch egg is both easy and impressive, so you and your guests will love it. Chef Chris John's scotch eggs on a nest of spaghetti make a light but still unctuous lunchtime main course for springtime celebrations.

Ingredients

Simple ingredients make for a dish your customers will want to tweet about.

What Steps Do I Follow?

1. Place four eggs into boiling water for five minutes. Once cooked, remove from the pan and place into iced water to stop the cooking process. Carefully remove their shells, keeping the shell halves for plating, then set aside to dry


2. Place the sausagemeat, black pudding, two tbsp of paprika and seasoning in a bowl and combine


3. In another bowl, season the flour and lightly coat the boiled eggs. Wrap the eggs with the sausagemeat


4. To make Panko breadcrumbs, cut the crusts off the slices of white bread and discard. Place the bread into a food processor and pulse until you have crumbs. Place into a bowl, season and add a little more paprika


5. Whisk the remaining eggs to make an egg wash. You should now have three bowls - one of eggs, one of flour and one of breadcrumbs. Place the sausage-coated eggs in the flour, then dip into the eggs and roll in the breadcrumbs


6. Cook the spaghetti in a pan of salted boiling water. Drizzle a little olive oil into the water to prevent the pasta from sticking. Once the spaghetti is cooked, remove from the pan and run under cold water. Once cooled, pat dry and place into a bowl. Add a little oil and smoked paprika, then season well


7. Glove your hand and with your fingers, mix the paprika and oil through the spaghetti until the pasta is dyed orange. Take out a portion and form into the shape of a nest. Place onto a baking tray and cook in a preheated oven at 190°C for 15/20 minutes


8. To make the aioli, add the vegan mayonnaise and mix in the juice of a lemon, a little fresh dill and a teaspoon of black sesame seeds. Mix together and transfer into the egg shells


9. Preheat your fryer to 160°C. Once it has come to temperature, cook the scotch eggs for 8-10 minutes until they're golden brown and the sausagemeat is cooked


10. To build the dish, place a nest of spaghetti onto the plate, add a little dill and thyme with the pine nuts and spinach leaves, creating the image of a bird's nest. Cut the scotch egg in half and place inside the nest. To secure the aioli-filled egg shell, dab a spot of aioli onto the plate beside the nest and sit the shell on top of it


11. Dip a skewer into the balsamic glaze and create chick footprints leading off the plate

What Equipment Do I Need?

Here you'll find the tools of the trade needed to replicate this Easter-themed dish for your menu.

Chef Profile

"I have worked in the industry for more than 10 years.

"From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.

"My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."

Chris John | NCEC Development Chef