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Scotch Eggs Recipe
Scotch Eggs Recipe photo by Taste of Home

Scotch Eggs Recipe

Publisher Photo
A crispy coating made with cornflakes and pork sausage gives a different treatment to these hard-cooked eggs. "They're fabulous hot out of the oven," notes Dorothy Smith of El Dorado, Arkansas. "Or enjoy them cold for a snack before a soccer or baseball game."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound bulk pork sausage
  • Salt and pepper to taste
  • 6 Eggland's Best Hard-Cooked Peeled Eggs
  • 1 Eggland's Best Egg, lightly beaten
  • 3/4 cup crushed cornflakes

Nutritional Facts

1 serving (1 each) equals 283 calories, 20 g fat (7 g saturated fat), 275 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 0 fiber, 14 g protein.

Directions

  1. Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. Yield: 6 servings.
Originally published as Scotch Eggs in Quick Cooking March/April 2000, p15

Nutritional Facts

1 serving (1 each) equals 283 calories, 20 g fat (7 g saturated fat), 275 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 0 fiber, 14 g protein.

Reviews for Scotch Eggs

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 7, 2014

Nice recipe.

MY REVIEW
Reviewed Oct. 23, 2013

This is great!

MY REVIEW
Reviewed Apr. 21, 2012

They really don't turn out at all like the picture and they have a peculiar taste.

MY REVIEW
Reviewed Jun. 29, 2011

Very good, loved it,easy to make

MY REVIEW
Reviewed Jun. 25, 2011

This is a wonderful recipe that I have been making for years - best baked, not deep fried. I use medium eggs, form a meat patty on your hand, place egg on meat patty, wrap around the hard boiled egg, covering completely with meat, dip in egg & roll in the crumbs. Bake on my broiler pan & they are wonderful. Always make 1 doz. or more as they go fast! Taught a cooking class to grade school children & they loved them & it was easy for them to make. Always get compliments when I take or serve them for a brunch.

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