Reviewed: Jul. 5, 2009

Thank you for this recipe. My husband talked about these being served at a restaurant he used to frequent. He's Irish, I'm Scottish - never heard of them. Go figure. I followed the recipe for the most part but gleaned tips from some of the reviews: I used Jimmy Dean's sausage, increased to 6 eggs for 2 lbs sausage, used Panko bread crumbs and 2 eggs for dipping was fine. I placed them all in a large oven safe skillet, browned stove top, then put the skillet in the oven for 40 minutes. I served sliced in half on large lettuce "cups" with 1/2 cup mayo and 3 Tablespoons Frenches Honey Mustard blended on the side. SO cute! I will use this instead of my breakfast casserole occasionally for company. Also, the night before, I have cooked eggs, encased with sausage and refrigerated. In the morning, dip in egg, bread, brown and bake in the morning. SOOO good with cinnamon rolls and fresh fruit! Different, easy and nice presentation! Sorry for long review and changes but thought it was worth sharing.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: May 30, 2009

Taste just like Scotch Eggs we had at a restaurant. Very good recipe. I used 1/2 regular breadcrumbs & 1/2 panko which turned out really well. Also, to coat the eggs in sausage, I found it easier to flour my hands, then form the patty in my palm, then put the egg in my hand & close it. That seals the meat around it really well. Thanks for the recipe!!

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OHSUSANNA

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Reviewed: Mar. 30, 2009

These were pretty time consuming for something I didn't find to be all the appetizing. They weren't bad, just kind of odd, but we decided to give them a try. Not sure I'd make these again, not the recipe's fault, just a personal preference

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Mar. 10, 2009

So unhealthy but so delicious! They went quickly and people asked for more.

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Smiles

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Reviewed: Mar. 3, 2009

My son is a piper (bagpipes) every New Years his marching band has a party and these are served. Very Scottish, Very good. Baked is just as good and easier.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jan. 31, 2009

my mom makes these every now and then, they are delicious, and much healthier. she wraps turkey sausage around the egg & either browns it on the stove top (NO oil, just a little cooking spray to avoid sticking) or bakes it in the oven until cooked through. and she omits the flour, bread crumbs and beaten eggs altogether. they are great dipped in syrup for breakfast.

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<3

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

Cooks great in the oven without all of the oil

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Laurie Brenner

Home Town: Cincinnati, Ohio, USA

Living In: Malvern, Pennsylvania, USA

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Reviewed: Nov. 18, 2008

I make these for small get togethers now and they're always the first to be devoured!

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Skyknome

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

They were okay. I used half turkey and half sausage to cut down on the grease. My kids LOVED them. I think they have a lot of potential, but unsure as of yet, what to do with it. If only there were a way to keep the yolks a little runny...

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Nov. 9, 2008

I make these every once and a while for my husband and I. It's time consuming, but oh, so good. I usually serve this with a spicy mustard and a dark beer. Double the recipe. If you're making them, you might as well make a few more.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 6, 2008

amazing

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Cathia82

Home Town: Lincoln, Illinois, USA

Living In: Gillespie, Illinois, USA

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Reviewed: Nov. 3, 2008

Served them at the bar I work at. EVERYONE loved them. GREAT beer food.

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cleatis

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Reviewed: Sep. 16, 2008

Once you get past the fact that these are not low fat or low cholesterol, these are decadent and so pretty! My picky kids even tried them - loved to dip into ketchup or mustard. I will make them again for special occasions.

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Karen P

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Reviewed: Sep. 3, 2008

My husband went to the UK and had these, so I looked them up here and tried them for the first time. We don't eat pork, so we got chicken/basil sausage. it was easier than i thought, and i served with a nice big salad loaded with veggies. We perfect complement! Anything heavier would be too much.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 31, 2008

Delicious!

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ahanney

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

The eggs were a little greasy. Might make them again, but would try baking them.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: May 2, 2008

I used 2 packs of Jimmy Dean Hot Sauasage and added about a 1/2 lb of ground turkey (to make myself feel better about the fat content). Added a little ginger, garlic, and salt to the meat. Baked. Did not fry. Left unbreaded since I'm doing the Atkins thing. Got 8 scotch eggs from the meat mixture.

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SalamiWagon

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

to get that grey ring around the egg you have to put the eggs under running cold water for 5 min when they are cooked then continue process and hopefully you will not have that grey ring around the egg jus plain white looks much better.

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chef at home

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Reviewed: Mar. 29, 2008

In Belgium, this recipe is called "Bird's nest". It is served with mashed potatoes and covered in tomato sauce. Very yummie. I bake them completely in the oven, without frying them first. As delicious and less greasy

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meurtelken

Cooking Level: Expert

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Reviewed: Mar. 14, 2008

I make these all the time. Personally, I get 8 Scotch eggs from 2 pounds of pork sausage. I usually use Panko breadcrumbs as they get so crunchy and delish. You don't need 4 beaten eggs to coat them - 2 is ample. I spray a skillet with Pam and brown them on all sides before baking them in the oven for about 30 mins. I love them with Branston pickle, Husband has his with spicy mustard.

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