Dawn NoltAuthorDawn NoltCategory, Tags, DifficultyIntermediateRating

Eaten warm or cold, Baked Scotch Eggs are a favorite snack in England. My family loves them too, especially with creamy mustard sauce.

Yields4 Servings
Cook Time35 mins

Scotch Eggs
 1 lb bulk pork sausage
 1 tsp dried minced onion
 1 tsp salt
 4 Nature's Yoke eggs, hard-boiled and peeled
 all-purpose flour
 ¾ cup Panko crispy bread crumbs
 1 Nature's Yoke egg, beaten
Creamy Mustard Sauce
 2 tbsp butter
 2 tbsp flour
 salt and pepper
 1 tsp parsley
 1 ½ cups half and half
 1 tbsp Dijon mustard

Scotch Eggs
1

Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.

2

Roll each hard-boiled egg in flour to coat; place on sausage patty and shape sausage around egg.

3

Dip into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.

4

Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Creamy Mustard Sauce
5

Melt butter in small kettle over medium heat. Add flour and mix well.

6

Add salt, pepper and parsley. Pour in half and half, stirring constantly. Add Dijon mustard. Cook and stir until sauce begins to thicken. Remove from heat and serve with Scotch Eggs.

Ingredients

Scotch Eggs
 1 lb bulk pork sausage
 1 tsp dried minced onion
 1 tsp salt
 4 Nature's Yoke eggs, hard-boiled and peeled
 all-purpose flour
 ¾ cup Panko crispy bread crumbs
 1 Nature's Yoke egg, beaten
Creamy Mustard Sauce
 2 tbsp butter
 2 tbsp flour
 salt and pepper
 1 tsp parsley
 1 ½ cups half and half
 1 tbsp Dijon mustard

Directions

Scotch Eggs
1

Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.

2

Roll each hard-boiled egg in flour to coat; place on sausage patty and shape sausage around egg.

3

Dip into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.

4

Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Creamy Mustard Sauce
5

Melt butter in small kettle over medium heat. Add flour and mix well.

6

Add salt, pepper and parsley. Pour in half and half, stirring constantly. Add Dijon mustard. Cook and stir until sauce begins to thicken. Remove from heat and serve with Scotch Eggs.

Baked Scotch Eggs
IngredientsDirections