Made in-house with seasoned sausage meat, a soft-boiled egg, and a crisp breadcrumb coating. That’s it. No messing. The yolk’s still soft, the meat’s got flavour, and the crunch is spot on. Good warm or cold—about 15 minutes at 160°C does the trick if you want it hot. Great with mustard, or just straight out the fridge. Handy for picnics, packed lunches, or when you fancy something filling you can eat with one hand. Proper Scotch egg. Gets the job done.
