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Breakfast Scotch Egg Arancini

Chrissy Dupé

My recent deep-fryer purchase has proved both awesome and terrible. There is nothing that doesn’t taste good deep-fried. Literally. Nothing.

So it’s awesome because breakfast donuts are now a thing in our house. And it’s terrible, because breakfast donuts are now a thing in our house.

I was sitting around on a Friday night trying to find something I hadn’t deep-fried yet (what?! It’s very cold here at the moment. I have to keep myself occupied indoors), and was contemplating what to have for dinner and also breakfast (this is standard).

I hadn’t made risotto for a while…hmmm, yes, that would do nicely. But whenever I make it, for some reason I always seem to make 10 times too much; as if a bus-load of randoms are magically going to turn up at my door for dinner.

So I decided to use the leftovers to make arancini. It is one of my favourite little dishes after all. Plus, I hadn’t deep-fried any rice yet.

Left over risotto

Left over risotto

I love the crunchy crumb on the outside and the lovely stretchy cheese in the middle. But to be honest, I’m more likely to order it at a cafe than make it at home, cause it can be a bit time-consuming. Unless you’ve already made the risotto the night before… then you’re already half way there.

I also love a good scotch egg (what’s not to love?). So I made a tasty little hybrid: the ‘Eggancini’, if you will. And to give it a little more texture, I used Japanese Panko crumbs for the coating, cause they’re extra light and flakey.


The result? Golden, crunchy balls of yum, oozing with a runny egg yolk centre. Sure, it looked a bit like Frankenstein’s (delicious) monster. But it tasted bloody good. I think next time I’ll try using quail eggs, because wrapping a very soft-boiled hen’s egg in a blanket of wet rice and then trying to roll it in breadcrumbs is a bit like trying to bath a baby hamster. So if you try it out with quail eggs, send me photos and let me know how it turns out!

Which two recipes would you combine to create a tasty hybrid, and what would you call it?

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The finished product!

The finished product!


Prep time: 20 mins
Cook time: 40 mins
Serves: 4
Note: This recipe is two for the price of one, people. Have half the risotto for dinner and use the other half to make scotch egg arancini for breakfast. You can refrigerate the risotto for a couple of days too.



2 shallots, finely chopped
3 rashers of middle bacon, finely diced
150g of mushrooms, finely sliced
2 1/2 cups Arborio rice
1/3 cup olive oil
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
4 cups low salt chicken stock
1/2 cup water
1/2 cup dry white wine
1 cup finely grated parmesan cheese
1/3 cup chopped semi-dried tomatoes
1/2 cup of finely shredded fresh basil leaves

Scotch egg arancini

Vegetable oil for deep or shallow frying (whichever you prefer)
Half of the risotto (refrigerated overnight)
8 hen’s eggs (or 12 quail eggs – this is preferable as it will be easier to assemble!)
2 egg yolks, lightly whisked
1/2 cup plain flour
1 1/2 cup Japanese Panko crumbs
Tomato relish and aioli to serve



Heat the oil in a large saucepan over medium heat, and add the onion, bacon and mushrooms, stirring until they start to colour (about 3-4 minutes).

Pour in the rice, salt and pepper and cook, stirring regularly, until the rice starts to make a popping sound (around 3 minutes). Add the wine and cook, stirring occasionally, until all the liquid has been absorbed.

Add the chicken stock and the water and bring to the boil, then reduce to low heat and simmer, stirring occasionally, until the rice is cooked through (about 12 minutes).

Remove from the heat and stir in the parmesan cheese, semi-dried tomatoes and basil.
Season with salt and pepper, and serve half with shaved parmesan sprinkled on top.
Cool the rest of the risotto to room temperature (about 20 minutes). Cover with plastic wrap and refrigerate overnight.

Scotch egg arancini

Bring a medium saucepan full of water to the boil and carefully place the eggs in (boil for 2 1/2 minutes for hen’s eggs and 1 1/2 minutes for quail eggs).
Remove eggs from saucepan and rinse under cold water. Let cool for 15 minutes before carefully peeling the shells off.

Remove risotto from the fridge and fill a bowl with warm water to dip your fingers in to make the balls more easy to shape.

Flatten out a circle of risotto for each ball (around 12 cm in diameter for hen’s eggs or 8cm for quail eggs). Carefully place the egg in the centre and shape the risotto around it to form a ball, being careful not to split the egg. Repeat until you’ve used up all the risotto and eggs.

Roll each arancini ball in flour, then coat in the whisked egg yolk, draining the excess then rolling in panko crumbs to coat evenly.

Heat vegetable oil to 180C and place the balls into the oil. If shallow-frying, cook for around 3 minutes on each side. For deep-frying, cook for around 5-6 minutes until golden.

Drain on paper towel and serve with tomato relish and aioli.


Chrissy Dupé

Chrissy is a lover of lists and a self-confessed control freak. Her mission is to help other women with a strong need to be in control learn how to harness the power of their inner control freak and use it for good. Having lived through the devastation that being control freak without focus brings, and going out the other side stronger, Chrissy developed a series of hands-on, zero 'fluff' programs to help women control their freak, instead of letting it run them into the ground. Her philosophy is based on the little-known fact that control freaks are actually born for greatness... and that without them, the world would fall into disorganised chaos. You can find out more at www.controlyourfreak.com. More about the Author