Haggis Scotch Egg

with a Juniper Hollandaise

A wonderfully soft boiled egg encased in flavoursome, rich haggis to make the perfect Burns Night treat

INGREDIENTS

Serves 4

For the scotch eggs

6 large eggs

Ice to chill the eggs

200g haggis

200g good quality sausage meat or sausages (skins removed)

10g finely chopped parsley

5g thyme leaves

½ tsp salt

100g seasoned flour, on a deep plate

150g breadcrumbs, on a deep plate

1 litre oil for frying

For the juniper hollandaise

250g butter

2 egg yolks

3 tsp water

2 tbsp white wine vinegar

6 peppercorns

1 bay leaf

12 juniper berries, slightly crushed

Mustard cress to garnish

  1. Place four eggs onto a perforated steam tray and steam at 100°C for 5 minutes.

  2. Once cooked, remove from the steam oven and place into a bowl of water with ice to chill quickly.

  3. Whilst the eggs are cooling, mix the haggis, sausage meat, parsley, thyme and salt together in a large bowl.

  4. Peel the chilled eggs. Lay four large squares of cling film onto a clean work surface. Divide the haggis mixture out between the cling films and flatten to a thin disc (enough to wrap all the way around one egg).

  5. Place an egg in the centre of each haggis disc. Bring the cling film up around the eggs and very carefully mold the haggis around the eggs. Repeat with all of the eggs and leave to chill in the fridge.

  6. Pre heat a large pan of oil or a deep fat fryer to 170°C.

  7. To make the hollandaise - half fill a medium saucepan with water, place a glass bowl on top of the pan. Heat the water in the pan until just simmering. Add the egg yolks to the bowl and three teaspoons of cold water. Whisk until light and creamy and a trail of mixture remains on top. In a small saucepan heat the vinegar, peppercorns, bay leaf and juniper berries. Heat the butter in a saucepan, then gradually whisk into egg yolk mixture, then add the strained vinegar to taste. Take off heat and cover.

  8. Place the remaining two eggs into a large bowl and whisk. Remove the cling film from the haggis and roll well in the flour, followed by the egg wash, finishing with the breadcrumbs. Repeat with the remaining eggs.

  9. Place into the preheated oil and cook each Scotch egg for 4-6 minutes or until a dark golden brown colour. Season with salt and pepper.

  10. Place a pool of hollandaise into the centre of four plates and place a scotch egg on each. Garnish with the mustard cress.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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