Scotch Egg Pie Chili

I’ve long admired the Scots.  Be it their attire (kilts), their cuisine (eggs), or their whiskey.   I don’t recall what whiskey from Scotland is called but I imagine it is something Scottish.  Failing a miraculous recovery of my memory, we’ll be forced to forgo any discussion of Scotch booze and dive right into the eggs.  Oh the glory of a boiled egg wrapped in a mixture of sausage and crumbs then deep fried.  The veneration should be mine, if I was in procession of my deep fryer. Alas, I generously gifted it to a coworker no less than 9 months ago and it hasn’t moved from the spot on which I set it.


No deep fryer has not made Chili365 a dull boy, I’ve just used my imagination to deconstruct the dish.  What had been three dimensional now becomes (more-or-less) 2D. What had been staid now become chili.




6 eggs

1 lb ground pork

1 T chili powder

1 t garlic powder

1t paprika

½ t red pepper flakes

½ t Bavarian seasoning

2 T El Pato brand jalapeno salsa


3 T butter, softened




  1. Hard boil eggs. This is best accomplished by adding room temperature eggs to boiling hot water. Boil time should be exactly 12 minutes.
  2. Fry pork and drain.
  3. To the drained pork add seasonings and salsa.
  4. Simmer for 5 minutes.
  5. Allow eggs and pork to cool to the point where they can be handled comfortably.
  6. Peel and slice the eggs and place the slices on the bottom of a pie plate.
  7. In a bowl, mix pork, softened butter, and panko.
  8. Top eggs with pork mix.
  9. Bake at 350 for 30 minutes.
  10. Serve with coffee.





Scotch Egg Pie Chili

Scotch Egg Pie Chili



Yes, I'm the unappreciated-gift-paparazzi.

Yes, I’m the unappreciated-gift-paparazzi.


Tasting Notes:


More of a loosely aggregated casserole than a pie, crumbly aesthetics aside, the chili tasted excellent.  The seasoned sausage and panko crumbs lent a tasty companionship to the backyard-fresh hard boiled eggs.  I’d have like to see the topping more crunchy, but this a niggling point.  The excellent speaks volumes and most of the ITP wanted some more.  After breakfast there was a small amount of Scotch egg chili pie remaining, but we soon kilt it.



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2 Responses to Scotch Egg Pie Chili

  1. I willnae “forgo of discussion of Scotch booze” (actually my tastes have shifted to its Irish cousin). Aye! Noo jist haud on!
    Granted you’re possibly just adhering to “that’s what we call it here in ‘Merica”, as the New York Times used to which is actually acceptable, but I’d hate to any of those crazy Scots lose their heeds.

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