Baked Scotch Eggs: A Crunchy Twist on a Classic Delight

Baked Scotch Eggs are a guilt-free version of the classic pub favorite, combining savory sausage and a crunchy panko coating.

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Prep Time 30

Cook Time 14

Chilling Time 10

Total Time 54

Servings: 6 pieces

Course: Appetizers

Cuisine: British

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

6 pieces Eggs Organic or free-range recommended
1 piece Egg for egg wash

For the Sausage Coating

1 pound Sausage Meat Bulk sausage or substitute with turkey or plant-based sausage

For Crispiness

1 cup Panko Bread Crumbs For a delightful crunch; regular breadcrumbs can be used but may be less crispy

For Added Moisture

1/4 cup Heavy Whipping Cream Can substitute with milk for a lighter option

For the Final Touch

2 tablespoons Dijon Mustard For a zesty kick; grainy mustard can be used for a unique flavor

Equipment

Oven
Pot
Baking sheet
Parchment Paper
bowl

Method

Preparation Steps

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Soft-boil the eggs for 4-5 minutes, then transfer to an ice bath.
Chill the peeled eggs in the fridge or freezer for 10 minutes.
Divide sausage meat into six equal portions and wrap around each chilled egg.
Whisk remaining egg for egg wash. Dip each wrapped egg in the wash and then in panko.
Bake the coated eggs for 10-14 minutes until golden brown.
Mix dijon mustard with heavy whipping cream for dipping sauce.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, chill eggs after boiling and ensure sausage wraps completely around eggs. Consider using different flavors of sausage and panko for variations.

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