These baked scotch eggs make a great party appetizer. Serve them with a tangy shallot yogurt dip—guests will keep coming back for more.
Thanks to Phil’s Fresh Eggs for sponsoring this post. I use their cage-free eggs and all opinions are my own.
My experience with scotch eggs has been a bit like Goldilocks: one was far too large, one far too small, and the one made with Phil’s Fresh Eggs was just right.
A scotch egg is a hard-boiled egg wrapped in sausage, breaded, and either baked or fried. Since I try to avoid frying at home, I bake mine.
Baked Scotch Eggs
I start by hard-boiling Phil’s Fresh Eggs. Phil’s has offered cage-free eggs since 1959, and their yolks are a deep orange thanks to hens fed a diet including corn, soy and omega-3 rich ingredients sourced from Midwestern farms.
After boiling, I drain the hot water, transfer the eggs to an ice bath, then chill them in the refrigerator so they’re completely cool. One nice thing about scotch eggs: if the eggs don’t peel perfectly, it doesn’t matter—the sausage covers any imperfections.
While the eggs chill, I prepare the sausage mixture and preheat the oven.
I mix 16 ounces of breakfast sausage (from the tube), 1/8 cup finely diced parsley, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. I divide the sausage into eight 2-ounce portions—if you don’t have a kitchen scale, just form eight equal-sized balls.
Before removing the eggs from the fridge, I make the shallot yogurt dipping sauce: a mix of Greek yogurt, minced shallots, parsley, lemon juice and a pinch of salt. I also set up two small bowls—one with a beaten egg for dredging and one with seasoned panko breadcrumbs.
Peel the chilled eggs. Take one egg and press a 2-ounce sausage portion around it until the egg is completely covered. Dip the sausage-wrapped egg into the beaten egg, then roll it in panko so the meat is fully coated. Place each prepared scotch egg on a parchment-lined baking sheet.
Bake at 400°F (204°C) for 20 minutes, or until the breadcrumb coating is crisp and golden. Let them rest about 5 minutes before serving so they’re warm but not scalding.
How to Serve Scotch Eggs
Arrange the baked scotch eggs on a platter with the shallot yogurt dipping sauce in a small bowl. For parties, insert small forks or toothpicks so guests can dip easily. They’re impressive when cut open and even more tempting served whole—some guests will happily bite right in.
Serve them whole, halved, or quartered, depending on your presentation and how many people you’re serving. Keep toothpicks handy for easy snacking.
Baked Scotch Eggs with Shallot Yogurt Dipping Sauce
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Ingredients
Baked Scotch Eggs
- 8 large eggs
- 16 ounces breakfast sausage
- 1/8 cup finely diced parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- seasoned panko bread crumbs
Shallot Yogurt Dipping Sauce
- 7 ounces Greek yogurt
- 1/4 cup finely minced shallots
- 1/8 cup finely diced parsley
- Juice of 1/2 lemon
- Pinch of salt
Instructions
Baked Scotch Eggs
- Place 8 eggs in a pot and cover with water. Bring to a rolling boil over medium-high heat. Cover the pot, remove from heat and let sit for 11 minutes. Drain and rinse with cold water until cool. Chill the eggs in the refrigerator.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the sausage, 1/8 cup parsley, salt and pepper. Divide into eight 2-ounce portions.
- In one small bowl, beat the remaining egg. Fill a second bowl with panko breadcrumbs.
- Remove eggs from the refrigerator and peel them.
- Wrap each peeled egg with a 2-ounce sausage portion. Dip the sausage-covered egg in the beaten egg, then roll in breadcrumbs and place on the prepared baking sheet.
- Repeat with remaining eggs. Bake for 20 minutes, or until the breadcrumbs are crispy. Let cool 5 minutes before serving.
Shallot Yogurt Dipping Sauce
- Combine all sauce ingredients in a small bowl and stir until well combined. Chill before serving.
Nutrition
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