Ingredients for Baked Scotch Eggs
- 1 pound Bulk Sausage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Dijon Mustard
- 1/2 cup Fresh Breadcrumbs
- 6 hard-boiled eggs, 2 large eggs
- 1 1/2 cups Fine Dry Breadcrumbs
- 1 tablespoon dry Sherry Wine
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How to Make Baked Scotch Eggs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 pound sausage meat, 1 tablespoon chopped fresh rosemary, 1 tablespoon Dijon mustard, and 1/2 cup fresh breadcrumbs. Mix well and divide the mixture into 6 equal portions.
- Flatten each portion in your palm. Place a hard-boiled egg in the center of each portion. Gently mold the sausage mixture around the egg, ensuring it's completely covered. Set aside on wax paper.
- In a shallow bowl, whisk together 2 large eggs and 1 tablespoon dry sherry. In a separate shallow bowl, place 1 1/2 cups dry breadcrumbs.
- Roll each sausage-covered egg in the breadcrumbs, then dip in the egg mixture, and finally, roll again in the breadcrumbs, ensuring a good coating.
- Place the coated eggs on an ungreased baking sheet. Bake for 30-35 minutes, or until the sausage is golden brown and cooked through.
- Let cool slightly before serving. Enjoy hot, warm, or cold!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
25g
Carbs
5g
