Baked Scotch Eggs
Avoid the deep fryer with these Baked Scotch Eggs! Perfect for a hearty breakfast, a take-along picnic lunch, or a fun appetizer!
Yield: 6 Scotch Eggs
Servings: 3 people
Ingredients
- 6 hard boiled eggs,* large
For the Meat
- 1 lb ground pork or a pre-seasoned breakfast sausage roll
- 4 teaspoon bread crumbs
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon fennel
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground black pepper
For the Breading
- ¼ c unbleached all purpose flour
- 1 egg
- ½ c breadcrumbs
Instructions
- Preheat your oven to 400F.
- Peel the hard-boiled eggs and set them aside.
- Place the ground pork into a large bowl. Add the breadcrumbs and seasonings and mix well with your hands until combined. (If you are using pre-seasoned sausage, then just add the bread crumbs.)
- Place the flour in a shallow bowl. Set aside.
- Crack the raw egg into a second shallow bowl. Beat it slightly and set aside.
- Place the breadcrumbs into a third bowl. Set aside.
To Assemble the Eggs
- Flour your hands and scoop a scant ? cup of the pork mixture into your hands. Flatten it into a patty. Wrap the pork around one egg, pinching it together to seal any seams.
- Roll the pork covered egg first in flour. Then, dip it in the beaten egg. Finally, coat it in bread crumbs.
- Set the coated eggs on a well-greased parchment or silpat lined baking sheet.
- Once all the eggs have been coated, spray them generously with cooking spray and place them into the preheated oven.
- Bake the eggs for 20 minutes, until they are golden and the pork is cooked.
- Serve the Scotch eggs warm, cold, or room temperature.
Notes
*To hard boil the eggs: Place them in a large pot full of cold water with 1 tablespoon of salt. Bring the water to a hard boil over medium heat. Turn off the heat and let the eggs stand in the water for 5-7 minutes (depending on how firm you want your yolks). Move the pot to the sink and fill it with a couple changes of cool water, to cool the eggs down. Dry the eggs. Hard boiled eggs can be stored in the refrigerator (be sure to make the container as Hard Boiled) for up to 1 week.