Oven Style Scotch Eggs
Delight in the rich, savory flavors of Oven Style Scotch Eggs, a modern twist on the classic British pub favorite. This baked version offers a healthier alternative to the traditional deep-fried recipe while maintaining its signature crispy, golden crust and satisfying flavor. Perfectly seasoned ground sausage envelops a tender soft- or hard-boiled egg, all coated in a crunchy layer of panko breadcrumbs and baked to perfection. Quick and easy to prepare, this dish is impeccably versatile—serve it warm for breakfast, at room temperature as a picnic snack, or chilled as a party appetizer. With just 20 minutes of prep and a bake time of 25 minutes, these golden beauties are the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 piece Large egg (for coating)
- 1 pound Ground sausage (mild or spicy)
- 1 cup Panko breadcrumbs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- as needed Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly spray with non-stick cooking spray.
Bring a pot of water to a boil. Gently lower the 6 eggs into the boiling water and boil for exactly 6 minutes for soft-boiled or 8 minutes for hard-boiled eggs.
Transfer the eggs to an ice bath immediately to stop the cooking process. Let them cool for at least 5 minutes, then gently peel off the shells.
In a mixing bowl, season the ground sausage with salt, black pepper, garlic powder, and smoked paprika. Divide the sausage mixture into 6 equal portions.
Flatten each portion of sausage into a thin disc in the palm of your hand. Place a peeled egg in the center and carefully wrap the sausage around the egg, ensuring it is fully covered. Repeat with the remaining eggs and sausage.
Set up a breading station with 3 shallow bowls: one with all-purpose flour, one with a beaten egg, and one with panko breadcrumbs.
Roll each sausage-coated egg first in the flour, shaking off any excess, then dip it into the beaten egg, and finally coat it thoroughly in the panko breadcrumbs.
Place the coated eggs on the prepared baking sheet. Spray them lightly with non-stick cooking spray to help them brown.
Bake in the preheated oven for 20-25 minutes, or until the sausage is fully cooked and the breadcrumbs are golden brown.
Let the Scotch eggs cool for a few minutes before slicing and serving. They can be enjoyed warm, at room temperature, or cold.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1618 mg | 540% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.5 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
