If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Sunday, April 1, 2012

Egg Recipe #14

Baked Scotch Eggs


1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned or cornflakes crushed
1 egg
1 tablespoon water
1 teaspoon prepared mustard
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard

On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice.
Serves 6.
Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish.
Makes 1 to 1 1/2 cups.

I have never heard of these before and I thought I have been one who has tried a lot of different dishes. These eggs are good and I read that they are good as a snack or picnic food.


  1. arh, yuk! it looks 'orrible.

    1. Really think so, maybe it's the picture. They do taste good thou. But I know not all people like eggs, so maybe you should skip this recipe. Maybe another you might like.

  2. I had a friend looking for a restaurant that carried these a while back; I had no idea what they were talking about! I'll have to pass this recipe on to them. :)

  3. These are fabulous! I had some several years ago in a little pub in the twin cities. However they deep-fried theirs and served them with Mayo for dipping. Yummmm! Don't knock it until you try it.

  4. Ooh these look tasty! I'm going to pin them to my recipe board! Visiting from The Homestead Barn Hop :)

  5. Have been making mine for years but deep fry them. My recipe doesn't call for the mustard though but am going to try that next time. This is my family's most requested Sunday breakfast dish!! We eat them hot or cold :O)


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