This is based on a traditional Scottish recipe. It's even great reheated! My kids love these.

LYTHA
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Divide sausage into 12 pieces. Roll each piece into a ball the size of an egg.

  • Flatten each ball of sausage and wrap around a hard-boiled egg, covering it completely.

  • Pour bread crumbs into a shallow bowl. Roll sausage-wrapped egg in bread crumbs until coated; transfer to the prepared baking sheet.

  • Bake in the preheated oven, turning every 10 minutes, until golden brown and crispy, about 40 minutes.

Nutrition Facts

209.3 calories; 12.6 g protein; 7.3 g carbohydrates; 233.6 mg cholesterol; 465.4 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/30/2017
4.29.17 I baked these on a rack over a foil-lined baking sheet so as they were cooking the fat from the sausage drained rather than having the egg sit in a little puddle of grease on the parchment paper. Sitting on the rack the egg cooked all over so there s no need to turn every 10 minutes either. I used Italian Panko Crumbs (what I had on hand) and I think a little salt mixed into the crumbs prior to breading would be a nice addition. One tip when you re wrapping the sausage around the hard boiled egg is to keep your hands wet so you can get the egg completely covered more easily. These are baked so they re healthier than the traditional deep fried Scotch egg so they ll never brown up or look quite as appealing. BUT they still taste delicious. Served with Mustard Cream Sauce from this site. Thumbs up from us! Read More
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2017
4.29.17 I baked these on a rack over a foil-lined baking sheet so as they were cooking the fat from the sausage drained rather than having the egg sit in a little puddle of grease on the parchment paper. Sitting on the rack the egg cooked all over so there s no need to turn every 10 minutes either. I used Italian Panko Crumbs (what I had on hand) and I think a little salt mixed into the crumbs prior to breading would be a nice addition. One tip when you re wrapping the sausage around the hard boiled egg is to keep your hands wet so you can get the egg completely covered more easily. These are baked so they re healthier than the traditional deep fried Scotch egg so they ll never brown up or look quite as appealing. BUT they still taste delicious. Served with Mustard Cream Sauce from this site. Thumbs up from us! Read More
(2)
Rating: 5 stars
04/30/2017
4.29.17 I baked these on a rack over a foil-lined baking sheet so as they were cooking the fat from the sausage drained rather than having the egg sit in a little puddle of grease on the parchment paper. Sitting on the rack the egg cooked all over so there s no need to turn every 10 minutes either. I used Italian Panko Crumbs (what I had on hand) and I think a little salt mixed into the crumbs prior to breading would be a nice addition. One tip when you re wrapping the sausage around the hard boiled egg is to keep your hands wet so you can get the egg completely covered more easily. These are baked so they re healthier than the traditional deep fried Scotch egg so they ll never brown up or look quite as appealing. BUT they still taste delicious. Served with Mustard Cream Sauce from this site. Thumbs up from us! Read More
(2)
Rating: 5 stars
11/20/2018
Easy to make and it was a big hit at work for the Int'l "food day". Read More
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Rating: 5 stars
03/02/2019
I was only able to use 6 hard boiled eggs with 1 lb of sausage. I rolled out the sausage between 2 sheets of parchment paper to 1/8" thickness. Then made up a mixture of 2 tbls prepared horseradish and 3 cloves of garlic minced and mashed and spread that over the sausage. They came out great! With the extra heat I made up some mustard cream sauce (also on this site) and both of us loved them! Read More
Rating: 4 stars
04/10/2020
These were fairly simple to make and didn't require me to dirty every dish in my kitchen in prep! I was able to make all 12 eggs with 1lb of sausage but some of mine popped open during baking, so next time I'll pick up a little more than a pound of loose sausage from my butcher to make sure they stay sealed. They were tasty but did not come out crispy. I used regular breadcrumbs and they might have been too fine, maybe try panko. Wish I had read the other reviews before making - definitely would try putting them on a wire rack rather than directly on parchment. They'll probably never be as good as fried but an excellent and much less messy alternative - thank you! Read More