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Scotch Eggs

 Scotch Eggs
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."
6 ServingsPrep: 10 min. Bake: 30 min.


  • 1 pound bulk pork sausage
  • Salt and pepper to taste
  • 6 hard-cooked eggs
  • 1 egg, lightly beaten
  • 3/4 cup crushed cornflakes


  • 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.
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.