Scotch Eggs

In my quest for easy grab and eat breakfasts and lunches, I came across the idea of making scotch eggs. While many recipes call for a covering of bread crumbs, I thought just wrapping and baking boiled eggs in pork sausage might do the trick and it worked out beautifully.

Two half scotch eggs and salad

You can use one pound of your favorite breakfast sausage, or just pick up some ground pork and season it with a few of your favorite spices. I used salt, pepper, garlic, ground fennel, sage and cayenne pepper. I didn’t measure anything, but just added a good dash of each.

Scotch Eggs
  • 6 eggs
  • 1 lb pork sausage
  1. Start by boiling and peeling your eggs. You’re looking for hard boiled eggs, but not have them be over done. I added my eggs to cold water, brought it to a boil and boiled them for 8 minutes.
  2. Allow the eggs to cool, then peel them.
  3. Preheat your oven to 375
  4. Divide your sausage into six parts and roll each one out into a thin, oval shaped paddy. Wrap one of these around each egg and pinch the corners closed. You want the egg to be completely wrapped in sausage.
  5. Place the eggs into a muffin tin and bake them for 15 minutes. Take them out and pour out as much of the grease as you can.
  6. Return them to the stove and cook for another 10 o 15 minutes or until the sausage is fully cooked and nicely browned.

If you don’t have a muffin tin, you can also lay them on a baking pan. Just make sure it has at least a small rim to keep the fat from running off the tray.

These eggs are great for breakfast or lunch. For lunch I usually serve them along a side salad.

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