Preparation

Scotch eggs are already absurd—a hard-boiled egg wrapped in sausage, breaded, and fried. Using lasagna instead of sausage pushes the concept into beautiful, ridiculous territory. But it works because lasagna, when cold, becomes dense and pliable.

Preparing the Eggs

Bring a pot of water to a boil. Gently lower 6 eggs into the water and cook for exactly 6 minutes. Transfer immediately to an ice bath. Once cool, peel carefully. These soft-boiled eggs will have jammy yolks that ooze when you cut into the finished product.

The Lasagna Wrap

Remove your lasagna from the fridge and let it sit for 10 minutes—you want it pliable but still cold. Break it up into a bowl, mashing slightly with a fork. It should hold together when squeezed. Divide into 6 portions.

1. Take one portion and flatten it in your palm
2. Place a peeled soft-boiled egg in the center
3. Carefully wrap the lasagna around the egg, sealing completely
4. Roll gently to create a smooth surface
5. Repeat with remaining eggs and lasagna
6. Refrigerate for 30 minutes to firm up

Arrabiata Sauce

Heat olive oil in a saucepan. Add garlic and red pepper flakes, cooking until fragrant. Add crushed tomatoes and simmer for 15 minutes. Stir in basil, salt, and pepper. This angry sauce complements the rich eggs perfectly.

Mix breadcrumbs with Parmesan and oregano. Beat remaining 3 eggs. Roll each lasagna-wrapped egg in breadcrumbs, then egg, then breadcrumbs again. Fry in 350°F oil for 5-6 minutes until deep golden. Cut in half to reveal the layers: crispy crust, lasagna with ribbons of pasta and cheese, and that glorious molten yolk center.