This recipe provides a healthier twist on traditional Scotch eggs by baking them instead of frying. Perfectly seasoned sausage encases soft-boiled eggs, all wrapped in a crispy breadcrumb coating.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 200 grams breadcrumbs
- 8 eggs
- 50 grams flour
- 50 ml milk
- 0.5 teaspoon pepper
- 1 teaspoon salt
- 500 grams sausage
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Place 6 of the eggs in boiling water and cook for 5 minutes. Remove and cool under cold running water. Carefully peel the eggs.
Step 3
In a bowl, mix the sausage meat with salt and pepper. Divide the mixture into 6 equal portions.
Step 4
Flatten each portion of sausage meat into a patty and wrap it around each peeled egg, ensuring the egg is completely encased.
Step 5
Place the flour, beaten remaining 2 eggs mixed with milk, and breadcrumbs into three separate bowls.
Step 6
Roll each sausage-wrapped egg in the flour, then dip it in the egg mixture, and finally coat it with breadcrumbs.
Step 7
Place the coated eggs on a baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.