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.
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.
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.