Baked Scotch Eggs

Looking for a good idea for breakfast? Something you can prepare ahead of time and just grab and go?

If you have never tried Scotch Eggs then now is the time.

They are fairly easy to make, just a little time consuming. If you are prepared and have everything ready to go before you start then they are even easier.

I believe traditionally they are deep fried but I like them baked. They are healthier and less greasy BUT still crunchy and delicious.
So.... so delicious. 

Baked Scotch Eggs

Ingredients

1 lb lean ground pork

1/4 cup finely chopped onions

salt & pepper

pinch garlic salt

4 - 5 medium to hard boiled eggs

1 cup flour

1 egg

1 - 2 cups bread crumbs (I used Panko)

1 Tbsp Oh! So Garlic (optional)

pinch garlic salt

pinch dried parsley

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper.

Peel boiled eggs and rinse. Set aside.

In a medium bowl, mix ground pork, chopped onions, salt & pepper, and garlic salt until well combined.

Place flour into a pie plate or other shallow container.

Roll an egg in the flour to coat. Take a small amount of sausage mixture and carefully press around egg to cover. Ensure none of the egg is peeking out.

Set aside on plate lined with plastic wrap to prevent sticking. Continue until all eggs are covered.

Chill in fridge for about 10 minutes.

While eggs are chilling, in a small bowl, beat egg.

Mix bread crumbs and seasoning in a pie plate or shallow container.

Remove eggs from fridge. Take one egg at a time and do the following - roll in the beaten egg to coat. Carefully shake off excess egg. Roll egg in breadcrumbs. Ensure egg is evenly coated.

(TIP - use one hand to dip in the egg and your other hand to roll in the crumbs. This can prevent your hands from becoming too gooey.)

Place onto prepared baking sheet.

Chill for another 10 - 20 minutes.

Bake at 400 for 20 minutes. Carefully turn eggs over and bake another 10 - 15 minutes. (This isn't necessary but it will give you 2 golden brown sides instead of just one side)

These can be served hot or cold. Either way they are really good.

See, not too complicated. You just have to have everything ready to go so you don't have to wash your hands a million times in between. You do get a little gooey.

Another tip to make things easier - I mix up the breadcrumbs with the spices and then scoop about half of it into a measuring cup. After I do half the eggs I pour the remaining bread crumbs back into the shallow pan. The crumbs can get a little lumpy with the egg yolk dripping in it so reserving some of the crumbs for later ensures the second half of the eggs won't have a clumpy coating.

You can whip these up the night before and then have them for breakfast the next day.

If you can wait that long.....

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