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Scotch Eggs Recipe

4 stars - based on 1 reviews
| 1 Review

This Scotch eggs recipe is a fun way to jazz up hard-boiled eggs. The combination of a meatball and hard-boiled egg make a protein-packed recipe that’s perfect for starting your day on the right foot.

Servings: 6

Active time: 20 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 1 lb ground chicken or sausage
  • 2 cloves garlic, finely chopped
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 6 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c panko breadcrumbs
  • 1/4 c flour + extra for coating your hands

Preparation

  1. In a large bowl, combine chicken or sausage, garlic, pepper, paprika, and cayenne pepper and mix to combine.
  2. Divide mixture into six parts. Coat hands in flour, then mold 1/6 of mixture around each hard boiled egg.
  3. Set up dredging station – put flour on a plate, crack egg into a bowl and whisk lightly, and put breadcrumbs on another plate.
  4. Roll each meat-covered egg in flour until lightly coated. Dip in egg, turning to coat and then roll in panko breadcrumbs.
  5. Place eggs on greased or foil-lined baking sheet. Bake at 400°F for 25 minutes, flipping once.

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Reviews

by Suz Lee on 06/16/16
took longer than 45 minutes but delicious!

Photo submitted by Suz Lee

Nutrition Facts

Serving Size (1 Scotch egg)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 270
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 285mg (95% DV)
Sodium 150mg (6% DV)
Total
Carbohydrate
15g (5% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 24g
Vitamin A 6%
Vitamin C 0%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.