Baked Scotch eggs

Baked Scotch eggs


240 people made this

About this recipe: These baked Scotch eggs can be enjoyed anytime of the day, and save on fat and calories since they're baked in the oven.


Serves: 6 

  • 400g (14 oz) sausage meat
  • 6 hard boiled eggs
  • 7 tablespoons fine dried breadcrumbs
  • 1 egg, beaten

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Divide sausage into 6 equal portions. On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness. Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal.
  2. Dip sausage-coated eggs in beaten egg, then roll in breadcrumbs. Place on baking tray and bake in preheated 190 C / Gas mark 5 oven until lightly browned, about 25 minutes.


To prevent the eggs from rolling around on the baking tray, stick cocktail sticks through the eggs at an angle pointing downwards.

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Reviews (39)


I made these at the weekend some of them split during cooking although they were sealed correctly any tips on prevention would be much appreciated. ps tasted fab!! - 04 Sep 2012


I prepared this recipe using egg mayonnaise (chopped egg, mayo, dijon, cayenne pepper, salt) as I've always disliked the whole egg scotch eggs; hard boiled egg is boring. Unfortunately this resulted in them splitting open in the oven. Any ideas on how I can prevent this from happening? - 26 Dec 2011


Easy to do, but instead of beaten egg, I used a knorr stock cubemade into a paste with olive oil before rollinf in breadcrums. This makes a fabulous savoury crunchy coating! - 31 Jan 2012

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