Baked Scotch eggs

    40 min

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

    1169 people made this

    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 in English (44)


    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