A delicious and easy Christmas Eve recipe for your family.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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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 oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).

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  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

  • Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.

  • Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.

  • Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

1489 calories; protein 63.5g 127% DV; carbohydrates 108.4g 35% DV; fat 87.6g 135% DV; cholesterol 503.2mg 168% DV; sodium 4278.2mg 171% DV. Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2007
The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage! Read More
(218)

Most helpful critical review

Rating: 3 stars
03/14/2008
I make these all the time. Personally, I get 8 Scotch eggs from 2 pounds of pork sausage. I usually use Panko breadcrumbs as they get so crunchy and delish. You don't need 4 beaten eggs to coat them - 2 is ample. I spray a skillet with Pam and brown them on all sides before baking them in the oven for about 30 mins. I love them with Branston pickle, Husband has his with spicy mustard. Read More
(121)
155 Ratings
  • 5 star values: 105
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/07/2007
The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage! Read More
(218)
Rating: 4 stars
01/21/2008
Very good. I use Jimmy Dean Maple Sauasage. To cut back on fat, I bake these at 350 for 45 minutes. My kids (2&8) love these! Read More
(198)
Rating: 4 stars
12/27/2004
These were very good. I baked mine instead of frying. I had to modify this a little as I'm not a huge fan of pork or sausage for that matter. But I love scotch eggs go figure. Grinding your own meat and spicing it works great. Also I was lacking bread and crumbs at the moment so I substituted with a mixture of Scottish oatmeal oat bran and white corn meal with some Italian seasoning and granulated garlic. Worked wonderfully. The one thing that kept this form being a five star rating is the wastefulness. The first time I made these even though I used less than the recipe called for I still had so much egg flour and meal left over that I added a little milk and baking soda and made drop biscuits. The second time I got along fine with 1/4 cup of flour and 3/4 to 1 cup for the meal/bread crumbs and 2 eggs or 1/4 cup of egg beaters. Remember you can always add more but once the ingredients have come in contact with raw meat and eggs it must be either cooked into something or tossed. Read More
(150)
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Rating: 5 stars
07/05/2009
Thank you for this recipe. My husband talked about these being served at a restaurant he used to frequent. He's Irish, I'm Scottish - never heard of them. Go figure. I followed the recipe for the most part but gleaned tips from some of the reviews: I used Jimmy Dean's sausage, increased to 6 eggs for 2 lbs sausage, used Panko bread crumbs and 2 eggs for dipping was fine. I placed them all in a large oven safe skillet, browned stove top, then put the skillet in the oven for 40 minutes. I served sliced in half on large lettuce "cups" with 1/2 cup mayo and 3 Tablespoons Frenches Honey Mustard blended on the side. SO cute! I will use this instead of my breakfast casserole occasionally for company. Also, the night before, I have cooked eggs, encased with sausage and refrigerated. In the morning, dip in egg, bread, brown and bake in the morning. SOOO good with cinnamon rolls and fresh fruit! Different, easy and nice presentation! Sorry for long review and changes but thought it was worth sharing. Read More
(129)
Rating: 3 stars
03/14/2008
I make these all the time. Personally, I get 8 Scotch eggs from 2 pounds of pork sausage. I usually use Panko breadcrumbs as they get so crunchy and delish. You don't need 4 beaten eggs to coat them - 2 is ample. I spray a skillet with Pam and brown them on all sides before baking them in the oven for about 30 mins. I love them with Branston pickle, Husband has his with spicy mustard. Read More
(121)
Rating: 4 stars
12/15/2005
A change for the better. I have made these for years and even had them featured on a cooking segment on TV. Switch out the pork for Jimmy Dean Sausage. It makes for such a better dish. And you can get it in mild medium or Hot. Read More
(53)
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Rating: 4 stars
12/11/2004
Recipe needed a little help- I baked (325 for 45 min)instead of frying and turned out great served with hollandaise sauce and family loved it-not a recipe to make on a monthly basis but good. Read More
(41)
Rating: 5 stars
01/30/2004
My personal opinion it's to die for served with a good mustard and a black and tan beer. only then one can say they have eaten. It is worth the effort to prepare. Read More
(29)
Rating: 4 stars
09/17/2010
Tip: Don't use Jumbo eggs! They come out softball size!! lol I added black pepper onion & garlic powders dried parsley and oregano and ground red pepper to the breakfast sausage. I used half Panko half Progresso seasoned bread crumbs. I pan seared and baked them instead of deep frying. Turned out beautifully. (350 for 45 minutes). I agree that for up to 6 eggs you only need two beaten eggs for dipping and 2C. total of panko/crumbs. I skipped the flour altogether. Very tasty!! Will do this again!! Read More
(26)