Oven-Baked Scotch Eggs


I don't know if y'all are as obsessed as I am with whether or not a food is picnicable. The picnicability of foods is part of a weird set of criteria I run new foods through in my head. The requirements for a properly picnicable food are thus:
A.) Can I pack it?
B) Can I eat it cold/room temp?
C) Does it make me messy?
D) Does it require a fork/plate/trouble?
If the answers run Yes, Yes, No, No, then we've found a picnicable food. There's just something about the idea that if I wanted to run away to a pretty place to eat my food I could run away to a pretty place to eat my food. I don't know. Freedom and patriotism and picnics and all that. There are a lot of memories surrounding Scotch eggs for me. Just kidding. Not a lot of memories. Primarily one. The memory of a woman I know bringing something to an Easter morning brunch that made me actually want to eat hard-boiled eggs. There aren't many things - virtually none - that make me think boiled eggs are palatable, which is sad because can you imagine the adorableness of tiny quail eggs boiled and sliced into a salad? The cuteness. But no, evidently when you take a boiled egg and wrap it in good sausage and roll it (twice) in bread crumbs, you come out with something delicious, protein-packed, and perfectly picnicable. So for those of you who are having a hard time deciding what to bring to an Easter weekend potluck, look no further!
I "healthied" it up by using sausage from our own hogs and oven-baking instead of deep-frying the eggs when they're done. The crust was 100% as crunchy as you'd want it to be so I can avow that you'll lose nothing in the final Scotch egg product by avoiding the deep-fryer, hallelujah. I'm certain that, if you wanted, you could use gluten-free breadcrumbs rather than the classic kind, but there is the possibility it might not turn out quite as crispy as the traditional method. Try it and let me know!



Scotch Eggs (loosely adapted from Jamie Oliver)
serves 4

6 large, free-range eggs (2 beaten)
1 lb. high-quality ground sausage
2 Tablespoons chopped chives
1 small bunch parsley chopped (about 1/2 cup)
1/4 teaspoon ground nutmeg
1 Tablespoon horseradish mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
all purpose flour, for dusting
1 cup plain breadcrumbs
1/8 cup olive oil

1.) Soft-boil the remaining four eggs (having beaten two and set aside) in a medium sized pot. Rinse in cold water and peel shells away.
2.) In one small bowl mix sausage, fresh herbs, nutmeg, mustard, salt, and pepper. In another small bowl pour in a little bit of flour. In a third small bowl (or deep plate) pour the breadcrumbs.
3.) Heat oven to 425 degrees F. On a large, rimmed baking sheet heat olive oil until shimmering. Remove tray from oven, and place scotch eggs, assembled thus: roll boiled eggs in flour and set aside. Divide the sausage evenly, then flatten into a thick disc and wrap boiled eggs in sausage, reshaping when totally covered. Roll again in flour, then dip in beaten egg, roll in breadcrumbs, dip in beaten egg, roll once more in breadcrumbs, then set on the tray.
4.) Bake for approximately 20 minutes or until golden, turning several times to evenly crisp each side of the egg. When finished, remove from tray and allow to cool. Serve at warm, at room temperature, or even chilled.

Happy Easter weekend, loves! I hope you're planning and able to spend it surrounded by friends and family. Let love be the theme of your life this weekend as we focus on when Love won out forever over Death. And hey, if you don't know my Jesus let's talk because He's crazy-amazing.


  1. Okay, this is one recipe I have to try! I'm particularly keen on protein-rich recipes right now, especially different ways to cook eggs for breakfast. But where does the sausage come in the assembly process? You only mentioned rolling in breadcrumbs.

    1. My GOODNESS. Thank you for pointing that out - it is rectified in the instructions. Serves me right for talking while typing. ;)

  2. oooh I want to try these! I can't believe I've never heard of Scotch Eggs before now.

    Also, I agree: picnic-able food are the best.