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Baked Scotch Eggs

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 8

Ingredients

  • 10 eggs, divided
  • 8 mild Italian sausages (about 2 lb/1 kg), casings removed
  • ⅓ cup all-purpose flour 75 mL
  • 1¼ cups panko breadcrumbs 300 mL
  • ⅓ cup melted butter 75 mL
  • 1 tbsp finely chopped fresh parsley 15 mL
  • ½ tsp pepper 2 mL

Directions

  • Step 1

    Preheat oven to 400°F (200ºC). Place 8 eggs in saucepan in single layer, if possible. Add enough cold water to cover eggs by at least 1 in. (2.5 cm). Bring to boil over high heat; cook 1 min. Remove from heat. Let stand, covered, 5 min. Rinse cooked eggs under cold water and peel. Break up sausage meat in bowl.

  • Step 2

    Place flour in shallow dish. In another shallow dish, beat remaining 2 eggs. In third shallow dish, toss panko with melted butter, parsley and pepper.

  • Step 3

    Form ⅓ cup (75 mL) sausage meat into ¼-in. (5-mm) thick patty. Add cooked egg to centre of patty and enclose egg in even layer of meat. Coat in flour (shaking off excess), dip in beaten eggs and roll in panko mixture. Place on parchment paper-lined baking sheet. Make 8 Scotch eggs.

  • Step 4

    Bake 25 min until golden brown and instant-read thermometer registers 160°F (71°C) when inserted into sausage meat. Serve hot or cold.

Tip

Serve Scotch eggs with steak sauce, gherkins, pickled onions, mustard and/or hot sauce.

Nutrition Facts

  • Nutrition Description Per serving (⅛ recipe):
  • Calories 470
  • Fat 36 g
  • Saturated Fat 14 g
  • Carbs 15 g
  • Sugar 1 g
  • Protein 21 g
  • Cholesterol 355 mg
  • Fibre 1 g
  • Sodium 580 mg