Scotch eggs with sage and butternut squash sauce

The combination of the crispy, meaty Scotch egg with the delicate sweetness of the butternut squash sauce and the smoothness of the potato mash is a testament to how eggs, in all their forms, can elevate a dish. The lightness of the sauce balances the richness of the egg and sausage, while the mash provides a comforting base.

Eggs are a culinary staple that transcend cultures, appearing in a variety of dishes around the world. Whether boiled, baked, fried, or whisked into sauces, they offer endless possibilities in the kitchen. This recipe for Scotch Eggs with Butternut Squash Sauce and Potato Mash is just one delicious example of how eggs can bring texture and flavor to a meal.

Scotch eggs, originally a British pub favorite, have become a beloved dish worldwide. They consist of a soft or hard-boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and fried to golden perfection. The crispy, savory shell gives way to the soft egg inside, creating a delightful contrast of textures.

In this version, we elevate the classic Scotch egg by pairing it with a light butternut squash and sage sauce, accompanied by a creamy potato mash. The sweetness of the squash and the sage’s earthiness beautifully complement the Scotch egg’s richness, while the smooth mashed potatoes offer a comforting base.

The crunchy exterior contrasts well with the runny yolks. The silky smooth and light sauce balances out the meatiness of the outer shell. All in all a well rounded dish and we loved it. Now, what’s your favorite way or twist to this classic dish? Let us know in the comments below!

Preparation time: 30-35 minutes
Cooking Time: 30-35minutes
Serves: 4-5

Ingredients

Eggs 6
Sausage (I used chicken) meat 400 gms
Fresh parsley, chopped 1 tablespoon
Fresh sage, chopped 1 tablespoon
Salt and pepper, to taste
Plain flour 100 g
Eggs (for coating) 2
Breadcrumbs 150g
Oil for frying

For the Butternut Squash Sauce:

Butternut squash (peeled and cubed) 1 medium
Butter or olive oil 2 tablespoon
Garlic 4-5 cloves
Fresh sage (finely chopped) 1 tablespoon
Cream (optional) 100 ml
Salt and pepper, to taste

For the Creamy Potato Mash:

Potatoes (peeled and cubed) 4 medium
Cream or milk 100ml
Butter 2 tablespoons
Salt and pepper, to taste

Method

Boil 6 eggs to your preferred doneness (soft-boiled for a runny yolk, hard-boiled for a firm yolk). Peel the eggs after cooling them in ice water. Mix the sausage meat with parsley, sage, salt, and pepper. Flatten a portion of sausage meat in your palm and wrap it around each egg. Coat the sausage-covered eggs in flour, then dip in beaten egg, and roll in breadcrumbs. Fry in hot oil until golden and crispy. Set aside on a paper towel to drain. In a separate pan heat some olive oil and add the garlic, let it sizzle a bit. Add the butternut squash and sage and cook until tender. Blend the cooked squash with cream until smooth. Season with salt and pepper to taste. Boil the potatoes until tender. Mash with butter, cream, salt, and pepper until smooth and creamy. Gently rest a Scotch egg atop the creamy mash, allowing the flavors to meld together. Drizzle or pour the sauce on the side and serve warm.