Scotch Eggs

Bring a gastropub favorite home – with homemade Scotch Eggs! Leftover hard-boiled eggs are the star of this savory British breakfast, blanketed in a crave-able coating of ground pork, seasonings and panko bread crumbs. Our version gets baked (instead of fried) until crisp.

Serves: 4
Serving Size: 1 egg
10 mins Prep time 40 mins Cook time
10 mins Prep time
40 mins Cook time
  • Preheat oven to 375°F. Mix ground pork with seasonings in medium bowl. Divide into 4 equal portions. Flatten 1 portion into thin round patty. Place 1 hard-boiled egg in center of patty. Gently shape pork patty around egg, sealing to completely enclose egg. Repeat with remaining meat and eggs.

  • Roll scotch eggs in panko to coat. Place on lightly greased baking sheet. Brush tops with melted butter.

  • Bake 30 to 40 minutes or until pork is cooked through and coating is golden brown.

Cooking tip

To hard boil eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

Serving Suggestion: Serve with prepared mustard, if desired.

Nutrition information

(Amount per serving)

  • 428Calories: 428Cholesterol: 277mg
  • Sodium: 779mgProtein: 29g
  • Total Fat: 28gSaturated Fat: 11g
  • Fiber: 1gCarbohydrate: 15g