Easy Baked Scotch Eggs

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My children’s most beloved breakfast, they’re always glad when I put in the small but intentional effort to prepare this hearty dish. Baked Scotch eggs are the perfect to-go breakfast (and can be made on the weekends for easier weekday enjoyment). When I used to work in an office, I would often take leftover Scotch eggs in my lunch. Protein power, baby.

If you’re new to baked Scotch eggs, you can cook the eggs just a little bit longer so they’re easier to peel. As you get more “advanced” in your Scotch egg making, you can try to keep the eggs as soft boiled as possible - trickier, but very rewarding.

Though most Scotch egg recipes call for a deep fryer, I’ve adapted them to be baked in the oven for an easier preparation. So says me anyway.

This Scotch egg recipe was originally published as part of The Elliott Homestead Cooking Community. If you've been looking for a community to be a part of that inspires you to get in the kitchen, play with new ingredients, cook with whole foods, refine your palette, and further enhance your kitchen abilities - please do checkout our Cooking Community right here.

Scotch Eggs

• 8 eggs

• 1 1/2 cups breakfast sausage

• 2 cups panko or breadcrumbs

• 1 cup lard, tallow, or olive oil

1. Fill a saucepan with 1” of water. Bring to a boil. Add in 6 of the eggs, cover the pan, and simmer the eggs for six minutes. Immediately transfer the eggs to a bowl of cold water and set aside to cool.

2. When you’re ready to prepare the Scotch eggs, preheat the oven to400 degrees. Add the lard into a cast iron skillet and preheat it in the oven.

3. When you’re ready to prepare the Scotch eggs, preheat the oven to400 degrees. Add the lard into a cast iron skillet and preheat it in the oven.

4. Divide the sausage into 6 equal pieces

5. Pat the sausage into a thin disk. Add one egg into the middle of the disk and use your hands to form the sausage around the egg. Set on a plate.

6. Add the 2 remaining eggs into a bowl and whisk to combine. Add the breadcrumbs into a separate bowl.

7. Dip each sausage wrapped egg into the egg mixture. Turn it around to coat it evenly. Transfer the egg into the breadcrumbs. Turn it around to coat it evenly. Add the egg into the prepared, hot pan of lard.

8. Repeat with the remaining eggs.

9. Bake the eggs for 30 minutes, until the sausage is cooked thoroughly.

10. Flip the eggs halfway through the cooking so ensure they brown evenly. Serve hot.

I like to pretend what Jamie Fraser would think of my Scotch eggs. I like to think he'd enjoy them. I know my Scot does.

Who wouldn't enjoy them. Eggs. Sausage. Breading. Add in a steaming espresso and you've got a breakfast made for champions.

Or farmgirls.

(They're pretty much the same thing.)

And Amen.