BAKED SCOTCH EGGS
These are easy, filling, and can be made a day or two ahead and baked fresh and hot in the morning! My husband freezes any leftovers and pops them in the microwave to reheat and says they're great that way too. I've found that a pound of sausage will cover about 6 medium eggs. My husband tried to stretch it more one time and covered 8 medium eggs with one pound of sausage, but they split when they baked and the exposed egg got burned.
Provided by Park Rangerette
Categories Breakfast
Time 50m
Yield 6 scotch eggs, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Hard boil 6 of the eggs; cool and peel.
- Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
- Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
- Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
- Place all of the sausage balls on a baking pan.
- Bake at 350 degrees for about a half-hour.
Nutrition Facts : Calories 806.1, Fat 55, SaturatedFat 17.4, Cholesterol 561.4, Sodium 1540.7, Carbohydrate 26.7, Fiber 1.6, Sugar 3, Protein 47.1
BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
- Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
- Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
BAKED SCOTCH EGGS
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they've become a modern favorite, thanks to their frequent appearance at fairs and Renaissance Festivals. Serve with ranch dressing, hot sauce or hot mustard sauce.
Provided by By Jessica Walker
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
- Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Nutrition Facts : ServingSize 1 Serving
BAKED SCOTCH EGGS
The inhabitants of Scotland seem to have a mania for deep fried food; they are notorious for deep frying Mars bars. Scotch Eggs are one of their better efforts in this tradition. However, these are just as good baked and a great deal less greasy.
Provided by Jenny Sanders
Categories Breakfast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the meat thoroughly with the seasonings and divide into four equal portions.
- Have the four eggs hard boiled, for about 12 minutes.
- Peel them, dip them in water and coat them in flour.
- Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Beat the remaining egg.
- Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
- Chill for one hour.
- Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Nutrition Facts : Calories 603, Fat 32.9, SaturatedFat 11.6, Cholesterol 314.3, Sodium 838.6, Carbohydrate 39.7, Fiber 2.6, Sugar 3.6, Protein 34.3
BAKED SCOTCH QUAIL EGGS
I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.
Provided by Tea Girl
Categories Pork
Time 50m
Yield 12 Scotch egg
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C (400°F, gas mark 6).
- Boil water using a kettle or a pan.
- Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
- Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
- Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
- Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
- Take a piece of the pork mixture and flatten it in the palm of your hand.
- Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
- Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
- Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
- Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
- Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.
MAKE-AHEAD BAKED SCOTCH EGGS
Another recipe from "Can-Am Cooks" from the World Police and Fire Games! Posted for ZWT#6...
Provided by Cadillacgirl
Categories Breakfast
Time 45m
Yield 5 scotch eggs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
- Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
- Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
- Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
- On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
- (These can be made ahead and refrigerated but do not freeze well).
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