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Baked Scotch Eggs

Baked Scotch Eggs
  • Prep 15 min
  • Total 50 min
  • Servings 4
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. Serve with ranch dressing, hot sauce or hot mustard sauce.
By Jessica Walker
Updated June 13, 2019
Make With
Make With
Gold Medal Flour

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

Steps

  • 1
    Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
  • 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.
  • 3
    Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

  • Make a batch of these hearty eggs; wrap in them in waxed paper and tote them along for a breakfast on the run or to pop into a lunch bag. Keep chilled with a small ice pack or frozen juice box. Microwave until heated through before eating.
  • To make perfect hard-cooked eggs that peel easily, place eggs in a single layer in a small saucepan, cover with cold water at least 1 inch above eggs. Bring to a boil, cover, and immediately remove from heat. Let stand covered for 15 minutes. Drain and cool in an ice water bath; peel.
  • Use bulk Italian sausage and Italian-seasoned panko bread crumbs for a southern European twist.

No nutrition information available for 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.
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