Fallow Restaurant London

Bubble & Squeak Scotch Egg

Overhead view of a bubble and squeak scotch egg with wholegrain mustard, all on a blue plate and wooden table top.

Bubble & Squeak Scotch Egg

  • Author: Fallow
  • Prep Time: 5 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 45 minutes


Units Scale
  • 200g smoked streaky bacon chopped into small lardons
  • 150g Cooked broccoli
  • 1/4 Cabbage – finely sliced (or leftover cooked)
  • 100g leftover cooked potato
  • 30g butter
  • 30g plain flour (plus more later)
  • 200ml milk
  • 4 onions, finely sliced OR 50g caramelised onions from a jar
  • 100g Grated cheese (we used mozzarella)
  • 1 Heaped tablespoon wholegrain mustard (plus extra to serve)
  • 6 eggs – 5 whole and one beaten
  • 50g cornflour
  • 100g plain flour
  • 100g Panko breadcrumbs


  1. Fry the lardons in a little oil until the fat is rendered and the bacon is crispy. Remove from the pan with a slotted spoon and set aside.
  2. Add the onions to the bacon fat with a pinch of salt and once softened, turn the heat down and allow to caramelise slowly until completely soft and brown and very sweet. Stir occasionally to stop them burning.
  3. Meanwhile make a thick beschamel: melt the butter in a smallish pan, stir in the flour to form a roux and cook for a couple of minutes. Now add the milk in stages, stirring all the time to prevent lumps. Bring the sauce to a gentle simmer and cook for 10 minutes.
  4. When the onions are ready, if using raw cabbage, add to the onions and stir fry to soften for a few minutes, otherwise add the cooked cabbage along with the broccoli, potatoes and bacon, stir it all together and heat through, giving it a good mash as you go. You can add some butter to the pan at this stage if the mix seems dry.
  5. Add the cheese, mustard and beschamel, stir well and check for seasoning. This mixture is going to be wrapped around the eggs so breaking it down to a fairly smooth texture will help later. Leave to cool in the fridge.
  6. Boil five of the eggs for 5 minutes then transfer directly to cold or iced water to cool. Peel the eggs carefully (they will be quite soft!).
  7. Prepare the pané: beat the remaining egg in a medium sized bowl. Place the flour in another and the panko breadcrumbs in a third bowl. Place the cornflour in another bowl.
  8. Pour enough frying oil into a suitable pan to come up to a depth of about 12cm (5 inches). And heat it to 160 degrees. Have a slotted spoon ready and some kitchen paper for draining.
  9. Dust the peeled eggs lightly with the conflour.
  10. Divide the cooled bubble and squeak mixture into five and flatten each portion out in your hand. Place an egg in the middle and carefully wrap the mixture around it in an even layer.
  11. Dip each wrapped egg in the flour, then in the beaten egg then the breadcrumbs. At each stage ensure an even but light coating and dusting of tapping off any excess.
  12. Using the slotted spoon, drop the eggs one or two at a time into the oil and cook until golden and crisp, about 5-7 minutes.
  13. Drain on kitchen paper, sprinkle with sea salt and serve with wholegrain mustard.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!