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."
Ingredients
- 1 pound bulk pork sausage
- Salt and pepper to taste
- 6 hard-boiled large eggs
- 1 egg, lightly beaten
- 3/4 cup crushed cornflakes
Reviews
I made Scotch Eggs for lunch 11/09/19. I used Panko crumbs instead of cornflakes and browned the coated eggs in a bit of oil before baking them. My family loved them!
These turned out delicious but I had to make a few changes because I didn't have bulk sausage. I used plain ground pork and then added a few more spices; thyme, sage, nutmeg and the pepper. I followed the method exactly as written. We all liked them and I will be making them again soon.
I love scotch eggs. I tried this recipe because of the cornflake crust. They were quite tasty. The coating was crisp which was a nice texture.
Nice recipe.
This is great!
They really don't turn out at all like the picture and they have a peculiar taste.
Very good, loved it,easy to make
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.
Sorry...didn't see the title on the recipe
These are called scotch eggs and are usually deep fried, but doing them in the oven would be so much healthier. Thanks for the directions. Oh and yes I agree with the others.....small or smallest in eggs are the best to use.