Pastrami Scotch Eggs

Just like Bubble and Squeak, Scotch eggs are a food that I hadn’t really ever heard of until my brother-in-law (thankfully) introduced me to them. Also, just like Bubble and Squeak, I was instantly hooked. Scotch eggs are basically hard boiled eggs wrapped in a layer of sausage before being dipped in an egg wash and breaded. They are then usually deep fried. “Deep Fried” isn’t generally a part of reality in my kitchen, so we have taken to baking our scotch eggs (breaded or not). Anyway, I’ll have a post dedicated to a more traditional scotch egg in the future sometime…but tonight is a recipe for a different spin on this classic. Instead of sausage, I will be wrapping my boiled eggs in pastrami before breading. Just note, while this definitely gives the eggs a unique flair, it can also be a tad more frustrating to work with, and it’s harder to egg wash and bread…so if you prefer sausage, go for it!

Time: 40 minutes (unless you’re starting with hard boiled eggs…then, it’s more like 20)


  • Eggs (2 per person is a good portion)
  • 1-2 thin slices of pastrami per egg
  • Whole grain dijon mustard (if you like)
  • 1 more egg for the breading process
  • Bread Crumbs


  • Boil your eggs (go with your favourite method here…if you haven’t got a favourite, see below)
    • Place your eggs in a pot with cold water, and pour in a little distilled vinegar. Sounds strange, and I’m not sure I understand the science behind it, but if your eggs crack during cooking, this will prevent the whites from leaking out too much.
    • Bring everything to a boil, and let the eggs boil for about 7 minutes.
    • Remove eggs from water, and pour cold water over them until they are around room temperature and can be worked with easily.
    • Peel your eggs: One by one, crack the side of an egg on a paper towel, and then apply some pressure and roll along its “equator”…this ::should:: make it easier to peel, but let’s face it…hard boiled eggs are a tricky beast.
  • Preheat your oven to 350 degrees F, line a baking sheet with a little foil, and give that a quick oil spray.
  • Lay your pastrami on a cutting board, and spoon any mustard you want on it. Then wrap your eggs.
  • Whisk your “breading” egg, and give each of your scotch eggs a good egg wash followed by a bread crumb coating. Then place on your baking sheet.
  • Bake your scotch eggs until your breading is a nice crispy golden brown…It will take about 15 minutes, and I suggest rotating them halfway through the cooking.
  • When they are done, remove from the oven, and carefully slice your eggs in half.
  • Plate, devour, and enjoy!

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