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Father’s Day Steak n’ Scotch Eggs


We know it’s stressful to pick a restaurant for special occasions, like birthdays… and Father’s Day.  There’s always the option of making brunch for dear old dad.  The meal isn’t exactly known for its manly connotations,  but that’s what set our wheels turning.

Steak and Scotch… Steak and Eggs… Scotch Eggs!  What if we took this classic Scottish dish (a hard boiled egg wrapped in sausage meat, coated in breadcrumbs and fried)  and swapped in lean, ground sirloin?  Better yet, what if we took the traditional, accompanying mustard sauce and spiked it with a dose of strong Scotch whiskey?  Now we’re talking.  It’s a perfect late-morning dish with plenty of Father’s Day appeal.  Just don’t be surprised if dad starts inviting himself over for brunch on a regular basis!

Scotch Eggs with Mustard Sauce:
(Makes 4)

For the Eggs:
4 hard-boiled eggs, shells removed
1 lb. ground sirloin
1 1/2 cups breadcrumbs, divided
1/2 medium onion, grated
1/2 cup finely grated carrot
1/4 cup fresh parsley, finely chopped
3 cloves garlic, minced
1 tbsp. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. coarse salt
1 tsp. ground yellow mustard
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1 egg, beaten

For the Mustard Sauce:
1/2 cup low-fat mayonnaise
3 tablespoons stone ground mustard
Juice from ½ lemon
½ shot of Scotch Whiskey


To make the eggs: Combine ground beef, 1/2 cup of bread crumbs, onion, carrot, parsley, garlic, oil, Worcestershire sauce, salt, ground mustard, oregano, and black pepper in a large bowl, and mix with your hands until thoroughly blended.

Divide meat mixture into four even portions.  Spread meat across your palm – about twice the width of your egg – and press to an even thickness.  Carefully wrap your egg in the meat mixture, pressing the meat to ensure the egg is completely sealed within.

Dip each meat-wrapped egg in the beaten egg, and dredge through bread crumbs until coated on all sides.  Fry in 1/2″ of oil over medium high heat, about four minutes per side, making quarter turns until each side is golden and meat is cooked through.  Remove to a plate lined with paper towel.  Salt to taste, and serve hot, with mustard sauce.

To make the sauce: Stir mayonnaise, mustard, lemon juice and whiskey to combine.

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