Baked Scotch Eggs
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Craving a unique, savory breakfast? Make Scotch Eggs!
Scotch Eggs are a breaded brunch favorite featuring hard boiled eggs wrapped in sausage. They’re often deep fried, but to keep the mess to a minimum they can also be baked. The crunch of the coating will not suffer whatsoever!
Scotch eggs are best enjoyed with a dipping sauce, like the maple mustard sauce included below. And it never hurts to throw on a little chopped Italian parsley for color and presentation. The sauce is sweet, tangy and delicious. Don’t skip it!
Make a batch of Scotch Eggs for the week, or bring them your upcoming Easter gatherings.
Baked Scotch Eggs
Cook time: 40min Prep time: 30min Total time: 70min
Servings: 12 Scotch Eggs
Ingredients
For the Scotch Eggs
- 12 Heinen’s cage free eggs, hard boiled
- 2 lbs. Heinen’s CARE Certified ground pork
- 1 Tbsp. Heinen's dried sage
- 2 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. Heinen's red pepper flakes
- 3 cups Heinen’s panko bread crumbs
- 3 Heinen's cage free eggs, whisked
- 1 cup flour
For the Maple Mustard Sauce
- 1/3 cup Heinen’s pure organic maple syrup
- 2 Tbsp. Heinen’s Dijon mustard
- 1 tsp. apple cider vinegar
- Italian parsley, chopped for serving
Instructions
- Preheat the oven to 400 °F.
- Combine the ground pork, dried sage, salt, black pepper and red pepper flakes in a large bowl. Mix well, then roll out the sausage 1/4-inch thick on parchment paper.
- Cut large circles out of the sausage, then wrap it around each hard boiled egg, sealing it tight.
- Working one at a time, roll each wrapped egg in the flour, then dip in the whisked eggs, then coat with breadcrumbs. Repeat until all of the eggs are coated.
- Set the eggs on a lined baking sheet. Bake for 35-40 minutes until golden brown.
- While the eggs are baking, combine the maple syrup, Dijon mustard and apple cider vinegar in a bowl. Whisk well and set aside.
- Serve the Scotch eggs with the maple mustard sauce and top with Italian parsley.
