Quick Baked Scotch Eggs
70% authentic · British
A simplified and healthier take on the classic, these Scotch eggs are baked instead of fried, making them quicker and easier to prepare while still delivering delicious flavor.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Large eggs6
- Sausage meat400g
- Panko breadcrumbs150g
- Saltto taste
- Black pepperto taste
- Olive oil sprayfor coating
Steps
- 1
Boil 4 eggs for 7 minutes for a firmer yolk. Cool in ice water, then peel.
- 2
Divide sausage meat into 4 portions. Season with salt and pepper. Flatten into thin patties.
- 3
Wrap each peeled egg with sausage meat, ensuring full coverage.
- 4
Beat the remaining 2 eggs in a shallow dish.
- 5
Dip each sausage-wrapped egg into the beaten egg, then roll generously in panko breadcrumbs.
- 6
Preheat oven to 200°C (400°F). Place Scotch eggs on a baking sheet lined with parchment paper.
- 7
Lightly spray the Scotch eggs with olive oil.
- 8
Bake for 20-25 minutes, turning halfway, until golden brown and the sausage meat is cooked through.
- 9
Let cool slightly before serving.
