Baked Scotch Eggs

3.16 from 19 votes

Meaty sausage and a crispy bread crumb shell envelop jammy eggs in this easy pub classic recipe. Wow everyone with baked Scotch Eggs today!

Prep Time10

Cook Time12

Total Time22

Course: Appetizers

Cuisine: American, European

Keyword: appetizers, egg recipes, eggs, scotch eggs

Servings: servings

Calories: 434kcal

Preheat your oven to 425-F and line a baking sheet with parchment paper.
Bring a pot of water to a gentle boil. Carefully lower the eggs into the boiling water on a spoon, one at a time.
Boil the eggs for 4-5 minutes TOPS, then drain and run under cool water to chill.
Peel the eggs as soon as they are safe to handle, and pop them into the fridge or even the freezer to chill. Chilling the eggs is super important, so the yolk doesn't cook in the oven.
Divide the sausage into 6 balls, then flatten it into a pancake. Wrap the sausage pancake around the chilled eggs until there's no egg exposed. Try to keep the sausage in an even layer. Repeat until the eggs are all wrapped.
Whisk the remaining egg in a bowl. Dredge a sausage-wrapped egg into the whisked egg and then press it lightly into the bread crumbs. Lay it on the parchment paper-lined baking sheet. Repeat.
Bake at 425-F until the sausage is cooked; about 10-14 minutes. Use a digital meat thermometer in the thickest part of the sausage. It should read 165-F.
Make the mustard sauce while the eggs are cooking. Mix the Dijon and the heavy cream in a small bowl until combined.
Remove the eggs from the oven and dig in!

Chef Jenn's Tips

Scotch eggs should be jammy. To do this, boil your egg for 4-5 minutes tops, and chill as quickly as possible.
I make an extra egg in case I have a peeling disaster.
I like garlic sausage or even breakfast sausage with this appetizer recipe.
Mix up the mustard! Grainy mustard is also delish with these eggs.
Try these eggs with Garlic Dipping Sauce instead.