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Baked Scotch Egg

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Course: Lunch
Cuisine: British
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : I used mild Italian sausage, but you could substitute bulk breakfast sausage as well.

Ingredients 

  • 8 oz bulk pork sausage
  • 3 whole hardboiled eggs
  • 1 large fresh egg whipped with a fork
  • 1/2 cup bread crumbs
  • 1 recipe Pickled Red Onions

Instructions

Gather all ingredients before starting the recipe.

  • Preheat oven to 450℉ and line a baking sheet with aluminum foil. Place a wire rack over the pan.
  • Form 8 oz bulk pork sausage into a large patty about 1/2" thick and then divide into 3 equal parts. Separate 1/3 of the sausage meat and place in the palm of your hand. Place a hardboiled egg in the middle and bring up the sausage around the egg to completely cover.
  • Beat 1 large fresh egg in a bowl with a fork and then roll each egg in 1/2 cup bread crumbs. Place the coated eggs on the rack over the sheet pan.
  • Transfer Scotch eggs to a preheated oven and bake for about 40 minutes or until the breadcrumbs are golden.
  • Serve with a side salad or mustard mayonnaise, cury ketchup, branston pickle, or a spicy chutney.