Scotch Eggs

Well, hello there – I’m still here, and since you’re reading this I assume you are too.

This is a good thing.  And there’s really no better way to celebrate living through the End Times than with a tasty, arterycloggingsaturatedfat-and-cholesterol laden dish the morning after.

Because nothing says “I’m a survivor!” like hard-boiled eggs wrapped in spicy, fatty pork sausage.

You think I’m joking.

Scotch eggs are, literally, hard-boiled eggs encased in ground sausage (yes, you can use turkey sausage if you wish) and traditionally coated in bread crumbs and deep-fried.  Interestingly enough, they were not invented in Scotland, but in England if you believe the British; it’s very likely, though, that they are a regional adaptation of a Middle Eastern dish called Kofta.   In England, Scotch Eggs are picnic food and are served cold, often with pickles and/or salad; in the United States, they are popular “bar food” served in British-style “pubs” and eateries, and are served hot with dipping sauces such as hot sauce or mustard.

At the Sushi Bar they’re a darn tasty, and darn filling breakfast.

As stated above, Scotch Eggs are traditionally rolled in bread crumbs and deep fried.  Because I don’t “do bread” any longer, I chose to coat mine in almond flour, or finely ground almonds.  I have absolutely no problem with deep-frying anything, as you may know, but since nuts tend to burn easily I chose to bake mine.  It did not detract from the taste at all.

If you choose to use bread crumbs instead of the almond flour, panko is a good choice; they tend to be lighter and crisper than conventional breadcrumbs.  If you choose to go the almond flour route, it can be purchased in the “organic” section of most grocery stores, or at just about any health food store.  If you choose, you can make your own by pulsing almonds in the food processor – just take care not to over-process them, or you’ll end up with almond butter.  About 3 ounces of whole almonds will make 1 cup of flour.

Oh, and I know there’s two in the photo, but do yourself a favor and only eat one.  *burp*

Scotch Egg

Scotch Eggs

makes 8

1 1/2 pounds hot Italian sausage
8 large peeled hard-boiled eggs at room temperature
1 cup finely ground almonds (almond flour)

Preheat the oven to 350 F; line a shallow, rimmed baking sheet with foil. Spread the almond flour in a pie plate.

Using your hands, press the sausage around a hard-boiled egg until it is completely and evenly covered; roll it in the almond flour to coat it. Repeat with the remaining eggs. Roll the eggs once more in the remaining almond flour and place on the foil-lined baking sheet.

Bake the eggs until the outside is browned and the sausage is cooked through, 15 to 20 minutes. Remove from the oven and allow to rest for 5 minutes; slice in half and serve with mustard, horseradish or cocktail sauce.

Printable version (requires Adobe Reader)


29 thoughts on “Scotch Eggs”

    1. Yeah, they are – I’m thinking about making more tonight, so we’ll have them for breakfast for the rest of the week!

    1. Well, you should think that if you use turkey Italian sausage, they’d be really, really good.

      What other eggs would be on a seder plate, anyway? (Jan = ignorant goyim 😛 )

  1. Confession. I’m afraid of hard whole eggs like that. Actually I’m afraid of all eggs except omelettes. *Hangs head in shame.*

    1. LOL – no need to be ashamed. I have a sister who not only will not eat eggs unless they’re incorporated in something like, oh, cornbread but won’t eat salad dressings of any kind, mustard, jelly, anything containing mayonnaise or cheese except American and only if it’s melted. She also will not eat peas unless they’re in tuna casserole.

    1. I am fortunate in that I love eggs, because since giving up grains my “breakfast type food” options became rather limited.

  2. Mmmmm. Scotch eggs. mmmm. One of the few things I miss about living across the pond. In the university cafeteria they served them as a regular part of breakfast. They are an amazing cure to a hangover. But I wouldn’t know anything about that.

  3. I’ve seen recipes for Scotch eggs floating around but have never tried them because I don’t eat bread, either. I love your version with almond meal! I’ll have to try these for a weekend breakfast sometime.

    1. Thank you, Carrie. You have a lovely blog, btw – great photos! On your “about” page there’s a photo of you and your husband at Hocking Hills; are you from Ohio, by any chance?

  4. This looks awesome. i’d always wondered what Scotch Eggs were, and now I get the concept. I believe I will soon give this a shot. (As soon as I get more quality hot sausage into my hands…)

    Btw, your photo is awesome. I want to pluck that strawberrry and the egg and eat right now!

    1. Thank you! It really is awesome. You can use whatever sausage you like, really; I’m making these again tonight so Beloved and I will have them for breakfast this week – they reheat quite nicely – using a chorizo-flavored pork sausage (genuine pork chorizo would not work well at all).

      I really appreciate the lovely compliment about the photo; I’m new to the whole food photography thing, and when I see photos like those Carrie (the commenter above you) posts, I start feeling a little insecure. LOL

    1. I bet he would too – I had to make a second batch this morning. Beloved just loves them!

  5. Awesome idea. I think I’m going to pick up some hot sausage at the farmer’s market shortly, and have these for breakfast tomorrow! (Was wondering what to do with the little bit of almond meal I have left over from a different recipe.)

  6. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

  7. I first saw Scotch eggs served in an Irish eatery/pub in Denver and the eggs weren’t hard-boiled. The yoke was still slightly liquid as we cut them open and they were fantastic! I really like the almond idea and will have to give this a go, but would love to recreate the less than hardboiled version. Thanks for posting this!

Comments are closed.