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Scotch Eggs

Scotch Eggs
From Kenneth W. Fraley, Sr.

Recipe makes 4 eggs.

One pound of bulk sausage of your choice (I use bulk mild Italian). Four hard-boiled or baked eggs, peeled.

Breadcrumbs (I use Italian seasoned breadcrumbs)

One fresh egg for egg wash, beaten lightly.

Preheat oven to 350°.

Divide the sausage into four equal portions.

Prepare egg wash and breading dishes.

Encase each egg with one portion of the sausage. Roll in breading, coating evenly.

Roll in egg wash, then again in breading.

Place the eggs on a lightly greased baking or broiler pan and bake for one hour, or when browned to your liking.

Turn once for even browning. (I use a broiling pan so the drippings stay off the eggs.)