Make-Ahead Baked Scotch Eggs
photo by Bonnie G #2
- Ready In:
5 scotch eggs
- Preheat oven to 375.
- Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
- Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
- Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
- Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
- On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
- (These can be made ahead and refrigerated but do not freeze well).
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Oh I wish I could give this more than 5 stars - maybe GOLD stars!! I have heard of Scotch eggs but really never knew what they were until know. I had so much fun making these and they taste great. I used a spicy bulk sausage and followed your directions exactly. It was easy and fun to make, tasted great, looked better and DH was very impressed and has requested I make them again. A win-win all the way around. I'm thinking this could be a very impressive, easy to prepare ahead breakfast for company too. Served with hot coffee and buttered toast on the side. Very filling. Thanks so much for posting. Made for Family Favs of ZWT6 for the Mischief Makers and this is certainly going to be a Family Fav from now on.
My mother always made Scotch eggs, so I was eager to try this recipe. The rosemary, Dijon and sherry were unique ingredients; however, they were not really discernible in the finished dish. For the dry breadcrumbs, I used a combination of plain and seasoned. These eggs were very tasty, as well as being very versatile. Thanks for sharing! Made for ZWT6.
I've made a few scotch eggs, always gluten and dairy free though - and I've never had the grey ring these pictures show around the yolks. For the best outcome, don't quite 'hard boil' the egg completely. The eggs will continue to cook whilst baking, therefore don't need to be completely cooked through when boiling. For my scotch eggs, I par-boil the eggs. This ensures that while cooling in their shells (and still cooking as they begin to cool), that when it comes time to roll them out of the shell that they are workable (not sloppy, but a whole 'boiled' egg). My reason? I'm about to cook them again - coated in something from either the surf or turf.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>