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Maple bacon Scotch eggs recipe

Maple bacon Scotch eggs recipe

6 ratings

This traditional pub snack has been upgraded with added bacon and sweet maple syrup for extra indulgence. The Scotch eggs can be served hot or cold and make a delicious lunch served with a light green salad. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 737 calories / serving
  • Dairy-free


  • 6 eggs, at room temperature
  • 100g smoked streaky bacon
  • 200g Tesco Finest pork and honey chipolatas, skins removed
  • 1 tbsp maple syrup
  • 2 tsp finely chopped fresh sage
  • 2 tsp finely chopped fresh thyme
  • 2 tsp American-style mustard
  • 1 tsp wholegrain mustard
  • 50g plain flour
  • 150g natural breadcrumbs
  • vegetable oil, for deep-frying
  • 120g bag frilly leaf salad
  • piccalilli, to serve

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard
  • 1 tsp caster sugar

Each serving contains

  • Energy

  • Fat

    49g 70%
  • Saturates

    11g 56%
  • Sugars

    9g 10%
  • Salt

    3.2g 54%

of the reference intake
Carbohydrate 50.2g Protein 27.5g Fibre 2.6g


  1. Cook 4 eggs in a pan of boiling water for 6 mins. Drain and transfer to a bowl of iced water until cold. Peel; set aside.
  2. Finely chop the bacon until it looks like mince, then put in a bowl with the sausage meat, syrup, herbs and mustard. Season, mix well and divide into 4. Flatten each in clingfilm until large enough to encase the egg.
  3. Beat the remaining eggs in a shallow bowl. Put the flour and breadcrumbs in separate bowls. Roll a boiled egg in the flour, then use the clingfilm to help wrap the meat around it, covering it completely. Dip the meat-covered egg in the flour, beaten egg and breadcrumbs to coat. Dip it in the egg again and cover in breadcrumbs for a second time. Repeat with the other eggs.
  4. Heat the oil (see tip) in a heavy pan until a breadcrumb sizzles when added. Deep-fry the eggs for 6-7 mins, turning to colour evenly. Remove with a slotted spoon; drain on kitchen paper.
  5. Put the dressing ingredients in a bowl. Season; stir well to combine. Pour over the salad, then serve with the eggs and the piccalilli on the side.


If you have a kitchen thermometer, heat the oil until it reaches 180°C before deep-frying. Use a large, deep lidded pan and don't fill more than one-third full of oil. Never leave the pan unattended.

If you don't want to fry your Scotch eggs, use golden breadcrumbs and bake them in the oven at gas 6, 200°C, fan 180°C for 25 mins. The yolks will be more firmly set, but still delicious.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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