Scotch egg

A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Various origin stories exist. The Oxford Companion to Food gives the first instance of the name as of 1809, in an edition of Maria Rundell's A New System of Domestic Cookery. They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option. According to the Oxford Companion to Food, food historian Annette Hope speculated in 1987 that the inspiration may have been Indian koftas such as the Mughlai dish called nargisi kofta , in which a boiled egg is encased in a seasoned ground-meat mixture and then fried. Other claims include the item having been invented at Fortnums & Mason at Piccadilly in 1738. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.

Source: Wikipedia