Scotch Eggs

They're not Scottish at all! They were actually invented by the famous London department store, FORTNUM & MASON, in 1851 and they were originally wrapped in Scotch Beef...just a fun little foodie fact. 

I don't recall where I first saw these and got the bee in my bonnet, but I knew I had to try them. I'm all about a good full protein breakfast and quite often I have to eat it on the go. These are perfect...and so dang CUTE as well.

SO easy to make. I chose the easiest route. There are so many variations out there with more involved meat recipes, but why go there when there are so many wonderful fresh handmade sausages at your favorite markets. My first batch was made with good ol' Jenny-O's Spicy Italian Turkey Sausage found at most major markets, but there are HUNDREDS of specialty sausages that would be amazing.. so... fancy sausage or packaged store bought, these are easy, fun, portable, ADORABLE and kids will love them.

I chose to bake these. I'm not a fan of deep frying in the home without a real restaurant quality deep fryer. I wish I could have a mini fryer in the kitchen. shhhhhhh.


Scotch Eggs

Nutrition Facts
Servings 5

Amount Per Serving
Calories 277
Total Fat 9.3g
Saturated Fat 2.8g
Cholesterol 293mg
Sodium 220mg
Total Carbohydrates 10.6g
Dietary Fiber 0.6g
Sugars 1.2g
Protein 35.6g


1 lb chicken, turkey or pork sausages
4-5 large eggs, hard boiled
flour (just enough to coat the eggs)
1 large egg
1 cup fine dry breadcrumbs (I used Panko. You won't use it all!! - they are optional)

Remove meat from casing. One large sausage should cover 1 egg (a little less than 1/4 lb). use your judgement. I made 5 scotch eggs from a 1lb package of Jenny O Turkey Sausage.
Roll the eggs in flour. (this helps the meat stick to the egg)
Wrap each egg evenly in a portion of meat, being sure they are covered completely. roll it around in your hands a bit to ensure even sausage coating.
Beat the remaining egg in a small bowl
Dip each egg/sausage ball in the beaten egg then coat thoroughly in breadcrumbs.

Optional...chill for one hour...or don't... I couldn't wait!!

Bake until golden brown on a cookie sheet (line with parchment or aluminum foil for easy clean up) at 375°F; about 30 - 35 minutes.

Cook's Notes: These keep really well in the fridge for a few days. Just warm in the microwave. I like to slice in half and eat like an apple...on the go. Of course, you could fancy these up for a fun brunch treat. They make for such a cute presentation with the surprise egg inside.
You can skip the breadcrumbs if you are super carb conscious. The sausage makes a beautiful crunchy crust on its own.

---dave---
The Bariatric Food Dude