We’ve all been there; when it is too late for breakfast and too early for lunch, and you are really craving eggs as well as a beef sandwich. So, what is better than combining them for an ultimate brunch. What other way can one enjoy munching eggs and meat other than marrying them together. Which is why I love the good old-fashioned scotch egg. The trick to getting it to cook to perfection is in the coating (usually beef). If not properly done it can become very dry, which is why adding some moisture activating base (spiiCery Organic Stew Powder) is a great technique I incorporate into the mixture to get that great juiciness.
Canola oil for Frying
1/2 lb. ground beef
½ cup spiiCery Organic Stew Powder
¼ teaspoon spiiCery Organic Scotch Bonnet
½ tablespoon salt
1 cup breadcrumbs
1 egg yolk
¼ cup Vinegar
¼ cup Parsley
¼ cup Chives
2 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
In a pot with boiling water, add ¼ teaspoon salt, and vinegar. Poke tiny hole on tip of uncooked eggs and boil for 5mins.
In a bowl combine ground beef, parsley, chives, spiiCery organic Stew Powder, spiiCery Organic Scotch Bonnet, and salt. Mix in all the ingredients and add egg yolk.
Remove eggshell and coat with the ground beef mixture and in pre heated frying pan with oil add the coated egg; continue frying until it is brown. Remove and place on paper towel and strain oil.
On the side, combine cabbage, carrot, sugar and mayo; gently mix in for 1-2mins.
Plate the creamy coleslaw and top it with the scotch egg and it is ready!