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Baked Scotch Eggs

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Jessica Walker
Updated Feb 17, 2023
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While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they’ve become a modern favorite thanks to their frequent appearance at fairs and Renaissance Festivals. With our recipe for Baked Scotch Eggs, you can enjoy them in the comfort of your kitchen—or on the go! Serve with ranch dressing, hot sauce or hot mustard sauce.

More About This Recipe

  • You don’t have to go to the pub to indulge in this classic snack beloved in the United Kingdom and served in British-style bars and eateries around the world. Scotch eggs are easy to make at home and make a great appetizer or snack, especially on a picnic. Like many a storied recipe, the history of this one is unclear, but what is clear is that certain ingredients are necessary to make a proper Scotch egg. Typically, these recipes include a hard-boiled egg encased in sausage and bread crumbs and deep-fat fried or baked. With this recipe, you don’t have to deep-fat fry, instead simply bake your Scotch eggs on an ungreased cookie sheet. So why not give it a whirl? We think one of these would go down fine with a crisp ale or hard cider. And if they're really not for you, Betty’s got plenty more impressive appetizer recipes.

Baked Scotch Eggs

  • Prep Time 15 min
  • Total 50 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 lb bulk pork sausage
  • 1 teaspoon dried minced onion
  • 1 teaspoon salt
  • 4 hard-cooked eggs, peeled
  • Gold Medal™ all-purpose flour
  • 3/4 cup Progresso™ panko crispy bread crumbs
  • 1 egg, beaten
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
  • Step 
    2
    Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
  • Step 
    3
    Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Nutrition

Nutrition Facts are not available for this recipe

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