Reviewed: May 3, 2012

I believe the word I got from my family was "blissful"!

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jwolbers

Reviewed: Apr. 30, 2012

This was really good!! Thanks for sharing!!

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allentucker

Reviewed: Mar. 18, 2012

This is the second time we made these eggs, and both times we used about 2 inches of oil in a frying pan to get the deep fried effect without all the oil. This time we modified these for St. Patrick's day by adding mashed potatoes to the sausage mix (about 2 parts sausage to 1 part mashed potatoes). We called them "Irish Eggs" and they were a hit! The potatoes took some of the edge of the sausage so you could taste the egg a bit more.

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EvaKL

Reviewed: Mar. 4, 2012

These were so delicious, but so massive that we couldn't eat much of them. But, I don't believe that has anything to do with the recipe so much as how much of the sausage mixture we decided to use on each egg. Either way, we'll be making them again, without a doubt.

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Reviewer:

Meredith R

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 16, 2012

Turned out fantastic! These are now a breakfast fave at my place :)

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Emmers

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Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Reviewed: Dec. 17, 2011

Scotch eggs are an often requested snack at our house but I make mine with graham cracker crumbs instead of bread crumbs. As well, I find that adding a bit of crumbs to the sausage helps it stay together better when you fry it.

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lknapp

Reviewed: Nov. 7, 2011

This was great. However, I made a few tasty adjustments for more flavor and crunch. I added two tablespoons of Worcestershire sauce to the ground sausage and I mixed some panko bread crumbs in with the regular bread crumbs for coating. These were delicious cut in half served over Gouda cheese grits with a sprinkle of dried parsley for color. Everyone had seconds. I will definitely make this again soon.

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GarlicGoddess

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Reviewed: Jul. 19, 2011

Awesome!!

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PrettyPrincess

Reviewed: Jul. 18, 2011

I make these for the guys i work with and make a few changes. I bake them in the oven at 350. Then once cool I wrap in crescent rolls and bake again. It's the perfect breakfast on the go. Sometimes pair it with a mustard sauce.

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kevryn

Reviewed: Mar. 23, 2011

My husband has always wanted me to make these for him so today I did. I used breakfast sausage and only made two eggs so I needed just one egg for coating. I was out of breadcrumbs so I ground saltine crackers and added seasoning. Huge mistake. This made the coating way too hard. Next time, panko crumbs and bread crumbs mixed. I also used a half pound of sausage for two eggs. My sausage layer was a bit thinner than the recipe called for, however, I deep fried these and wanted to be sure the sausage was cooked. They came out just like the picture only darker because I used crackers. I will make these again.

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