Scotch Eggs

  • Lauren Armstrong
  • May 8, 2014
  • No Comments

You guys know it and I know it….I’m a food nerd. I love thinking up new ideas and trying to be creative in my kitchen. So you can imagine my dismay when I shared what I thought was an original recipe with the other dietitians here and discovered it was none other than just a healthy version of Scotch Eggs! What. A. Bummer.

Even though it isn’t original, I guess a modified version of an old, fried dish is just as beneficial.  This recipe was not some epiphany, it was purely an accident. The result of batch cooking a few different things at once.

finished eggs

If you care to read, this is the chain of events that transpired:  after I put eggs on to boil for our breakfast meals the rest of the week, I set out to make my sausage balls for a few different lunches and freezing.

Then I realized my mistake…I put all of the eggs in the water to boil and did not leave any as the binder for the sausage balls. GAH! So I had this sausage mixed up and ready, but no eggs. After a little huffing and puffing, refusing to go to the grocery store just for eggs, and one little idea…the version of Healthy Scotch Eggs was made.

I hope you enjoy this accident for breakfast as much as I did!  ~Lauren

WeightWise Recipe
Print Recipe
Scotch Eggs
finished eggs
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 20-25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 20-25 minutes
Servings
people
Ingredients
finished eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Place 6 egg in sauce pan and add water to cover eggs. Bring to a boil.
  3. Once boiling, remove pot from heat and cover. Leave eggs covered for 10 minutes, then rinse with cool water.
  4. Peel eggs and set aside.
  5. Using hands or a stand mixer, mix sausage and seasoning together until combined. Take a small portion of sausage and form into a thing layer around the boiled egg.
  6. Place metal rack over a flat foiled lined backing sheet. Place scotch egg on rack and bake on 375 degrees for 20-25 minutes.

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