Baked Scotch Eggs

British

Baked Scotch Eggs

Avoid the deep fryer with these Baked Scotch Eggs, this easy recipe is perfect for a fun lunch or picnic. 

Ingredients

• 6 hard boiled eggs,* large

0 1 2 3 4 5 6 7 8 0 1 2 For the Meat

1 lb ground pork or a pre-seasoned breakfast sausage roll

4 tsp bread crumbs

1 tsp thyme

1 tsp parsley

1 tsp fennel

½ tsp garlic powder

½ tsp salt

¼ tsp nutmeg

¼ tsp 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.

0 1 2 3 4 5 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.