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Appetizers Breakfast Recipes

Baked Scotch Eggs

Have you ever had these delicious fried Scotch Eggs at a bar or restaurant? We have a great place in Indianapolis called MacNiven’s, where we first tried this deliciousness. We decided to make a baked version to enjoy at home. Phil makes excellent sauces and dips, so he made up a remoulade to go with these little pieces of heaven. Our problem is that he makes a great sauce, but we never write it down and can’t replicate it! 

This is a pretty easy recipe. Start by dividing the 1 lb of sweet or spicy Italian sausage into 6 balls.  Flatten out each ball so you can wrap it around a hard boiled egg.  Place three shallow bowls in a row and place the flour, whisked eggs, and Panko in each bowl. Roll each sausage egg in the flour, then egg, then Panko and place on a baking sheet lined with foil with a raised cooling rack on top.  Bake at 400 degrees F for 45 minutes.  Mix up the sauce while the eggs are baking.

These make a great appetizer, breakfast, lunch or dinner! This recipe makes 6 eggs, so we usually have at least two leftover to eat the next day. Our 5 year old likes these, dipped in ketchup of course!

Baked Scotch Eggs
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For the eggs
  1. 1 lb sweet or spicy Italian sausage
  2. 6 hard boiled eggs
  3. 2 eggs
  4. 1 cup of flour
  5. 1.5 cups of panko
  6. add salt and pepper to flour mixture
For the sauce
  1. 1/2 cup light mayo
  2. 1 t lemon juice
  3. 1/4 t cayenne powder
  4. 1/4 t garlic powder
  5. 1/4 t paprika
  6. 1/8 t onion powder
  7. 1/8 t thyme
  8. 1/8 t oregano
  9. salt and pepper to taste
Instructions
  1. 1. Hard boil 6 eggs, peel and set aside.
  2. 2. Preheat the oven to 400 degrees F.
  3. 3. Divide 1 lb of sausage into 6 balls, then flatten each ball into a patty and place egg inside them cover with sausage.
  4. 4. Dip each sausage covered egg into flour, then egg, then Panko and place on a raised rack on a foil lined cookie sheet.
  5. 5. Spray each sausage ball with an olive oil spray then bake for 45 minutes. Mix together all sauce ingredients.
  6. 6. Cut in half and serve with remoulade.
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