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Scotch Eggs

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Scotch Eggs
Our Creative Director and resident Brit grew up eating these meat-wrapped marvels as a kid in England, so now that he has a never-ending supply of ethical eggs at his disposal, he thought it high-time we gave Scotch Eggs a go - three different ways, to boot! - here at Vital Farms HQ. (Additional fun fact: the name 'scotch egg' is not related to Scotland. 'Scotching' is in fact an old English word meaning to chop up or mince!)
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Rating: 3
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
eggs
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
eggs
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degrees.
  2. Divide the meat into 4 patties, then place an egg in the middle of each patty. Gently wrap the meat around the egg, sealing the edges together, until you have a little meatball.
  3. Roll each ball in the beaten egg, then roll in the breadcrumbs until fully coated and set on a baking sheet.
  4. Bake for about 30 minutes, until the meat is cooked through.
Recipe Notes

Wanna switch it up? Try our three favorite variations!

Italian Style:
Use Italian sausage as the meat + panko or Italian-style breadcrumbs.

Tex-Mex Style:
Use chorizo as the meat + crushed tortilla chips as the breadcrumbs. (We love Siete Grain-Free Tortilla Chips)

Breakfast Style:
Use breakfast sausage mixed with a couple tbsp of maple syrup as the meat + crushed cornflakes as the breadcrumbs.

And, yes, if you were wondering, our resident Brit did proclaim these meaty marvels to be 'bloody amazing'! 🙂