About the Dish

  • Doux South Chow Chow

    Doux South Chow Chow

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Bread Crumbs

    Bread Crumbs

  • Ground Chicken

    Ground Chicken

  • Lettuce



Heat oven to 425° F. Place eggs in a bowl or container of hot tap water, and leave to allow the eggs to warm through while you prepare your mise en place.
Prepare your mise en place: Peel and mince 2 cloves garlic. Remove the chow chow solids and chop the chunkiest pieces, but reserve the liquid in its container. Tear or cut lettuce into bite-size pieces.
To the chow chow liquid, add half of the garlic, the mustard and 2 tablespoons olive oil. Place the lid tightly on the jar, and shake well to emulsify.
In a small saucepan combine 4 cups water, 1 teaspoon kosher salt and 1/2 teaspoon cider vinegar, and place over high heat. When the water comes to a boil add eggs, and cook 3 minutes for a soft and runny yolk; if you like a firm yolk cook the eggs 6 minutes. Gently stir the eggs a few times while they are boiling. When eggs are cooked to your preference, remove immediately and run under cold water 2-3 minutes to chill.
While you are waiting for eggs to cook: In a small bowl combine bread crumbs and 1/2 teaspoon Burger & Sausage Seasoning. Place milk in a separate small bowl. In a 3rd bowl, combine ground chicken, remaining chopped garlic, and remaining 1/2 teaspoon Burger & Sausage Seasoning. Mix well.
Peel eggs very carefully. Divide meat mixture into 2 equal halves. Shape and spread each portion into a disc about 4-5 inches wide and 1/2-inch thick. Place a peeled egg in the center of each disc, and gently wrap meat all around. Mold it with your hands so that you have an even 1/2-inch covering of meat around each egg.
Place 1 meat-wrapped egg into the bowl of bread crumbs, and roll to coat all over. Repeat with the other egg. Transfer each, 1 at a time, to the bowl of milk, and thoroughly soak the crumbs. Return each egg to the bread crumb bowl, and coat it all over again.
Lightly grease a heavy baking pan with 1/2 teaspoon cooking oil, then place eggs upright on the pan. Bake eggs 5 minutes, then roll onto a side (take this opportunity to reshape the meat mixture into an egg shape) and cook 5 minutes. Roll a quarter-turn onto another side, reshape, and cook 5 minutes more. Roll and reshape again, and cook 4 minutes more. Roll a final time, and cook until the ground chicken is fully cooked (firm to the touch, with juices running clear), about 4 minutes more. (The center of the meat coating should register 165 degrees on an instant-read meat thermometer.) Remove from oven and let rest 3-4 minutes.
When you’re ready to eat, toss lettuce with dressing, and some of the chopped chow chow. Serve scotch egg with salad on the side. Enjoy!