Baked Scotch Eggs Recipe

Baked Scotch Eggs Recipe

Baked Scotch Eggs are easy to make and, if you have a few leftover hard boiled eggs around, can be a great way to use them. I like to make up a few of these for breakfast or brunch.

Scotch eggs are great to serve on toast or with a bit of greens.

This recipe also includes a dijon sauce to serve with the baked scotch eggs.

Baked Scotch Eggs Recipe
Author: 
Recipe type: Breakfast
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Baked Scotch Eggs Recipe. Easy to make scotch eggs. These are also a great way to make use of a few leftover hard boiled eggs.
Ingredients
  • For the eggs:
  • 5 hard-boiled eggs
  • 1 egg
  • 1 lb bulk pork sausage
  • 1 tsp mustard
  • 1 cup fine breadcrumbs, seasoned
  • 1 tbsp water
  • For the sauce:
  • 1 cup half and half
  • 1 tsp fresh parsley, chopped
  • 2 tbsp all purpose flour
  • 2 tbsp butter
  • 1 tbsp Dijon mustard
Instructions
  1. Split the sausage meat into 6 equal parts and wrap each of them around one hard-boiled egg.
  2. Spread the breadcrumbs across a shallow bowl and place the eggs on it.
  3. Roll them over the breadcrumbs to coat well and set aside.
  4. Crack the uncooked egg into a separate bowl and whisk it thoroughly, along with a splash of water until they form a pale yellow mixture.
  5. Dip the coated egg into the whisked egg and transfer them back to the plate with breadcrumbs.
  6. Roll each egg again to dredge well with the crumbs and arrange them on a wire rack, which is positioned on top of a shallow baking dish.
  7. Bake the scotch eggs in a hot oven, preheated to 400 degrees F, for about 35 minutes or until they turn brown on all sides.
  8. While the scotch eggs bake, start preparing the sauce by melting butter in a small skillet over moderately low heat.
  9. Dust the flour into it and whisk it thoroughly for a minute until it turns into a smooth mixture with few bubbles on top.
  10. Sprinkle a dash of seasonings into it and pour in the half-and-half gradually, while being it into the sauce after each addition until all of it used up.Cook the sauce, while stirring it relentlessly, until it thickens considerably and stir in the mustard.
  11. Once the eggs are baked to perfection, remove them from oven and set aside until cool enough to handle.
  12. Slice each egg into two equal halves and serve warm alongside a bowl of Dijon sauce.
 

Serves: 6

Preparation time: 15 mins

Cooking time: 45 mins

Ingredients needed to make Scotch Eggs:

For the eggs:

  • 5 hard-boiled eggs
  • 1 egg
  • 1 lb bulk pork sausage
  • 1 tsp mustard
  • 1 cup fine breadcrumbs, seasoned
  • 1 tbsp water

For the sauce:

  • 1 cup half and half
  • 1 tsp fresh parsley, chopped
  • 2 tbsp all purpose flour
  • 2 tbsp butter
  • 1 tbsp Dijon mustard

Cooking instructions for Scotch Eggs:

  • Split the sausage meat into 6 equal parts and wrap each of them around one hard-boiled egg.
  • Spread the breadcrumbs across a shallow bowl and place the eggs on it.
  • Roll them over the breadcrumbs to coat well and set aside.
  • Crack the uncooked egg into a separate bowl and whisk it thoroughly, along with a splash of water until they form a pale yellow mixture.
  • Dip the coated egg into the whisked egg and transfer them back to the plate with breadcrumbs.
  • Roll each egg again to dredge well with the crumbs and arrange them on a wire rack, which is positioned on top of a shallow baking dish.
  • Bake the scotch eggs in a hot oven, preheated to 400 degrees F, for about 35 minutes or until they turn brown on all sides.
  • While the scotch eggs bake, start preparing the sauce by melting butter in a small skillet over moderately low heat.
  • Dust the flour into it and whisk it thoroughly for a minute until it turns into a smooth mixture with few bubbles on top.
  • Sprinkle a dash of seasonings into it and pour in the half-and-half gradually, while being it into the sauce after each addition until all of it used up.
  • Cook the sauce, while stirring it relentlessly, until it thickens considerably and stir in the mustard.
  • Once the eggs are baked to perfection, remove them from oven and set aside until cool enough to handle.
  • Slice each egg into two equal halves and serve warm alongside a bowl of Dijon sauce.

 

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