A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 Scotch eggs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.

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  • Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.

  • Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.

  • Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

Nutrition Facts

297 calories; protein 17.6g 35% DV; carbohydrates 11.3g 4% DV; fat 19.5g 30% DV; cholesterol 291mg 97% DV; sodium 848mg 34% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2020
Loved the way these came out!! They were really easy to make and my family loved them. Really enjoyed finding a perfect baked variation of these tasty snack food. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/12/2020
Loved the way these came out!! They were really easy to make and my family loved them. Really enjoyed finding a perfect baked variation of these tasty snack food. Read More
Rating: 5 stars
06/07/2020
Tried this method instead of frying. Not sure if I’ll ever fry them again! Read More
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