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Baked Scotch eggs

Baked Scotch eggs

Baking in the oven makes light work of a picnic favourite, and they're perfect to share around at street parties, too. 

3 out of 5 stars(2) Rate this recipe
  • Makes6
  • CourseBuffet
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 6 Clarence Court Large Burford Browns Eggs, plus 1 extra egg for coating
  • 400g pack The Jolly Hog 6 British Pork Sausages
  • 1 small onion, roughly chopped
  • 25g pack flat leaf parsley, roughly torn
  • 2 tbsp wholegrain mustard
  • 150g soft white breadcrumbs
  • 4 tbsp sunflower oil, for drizzling
  • 25g plain flour
  • Piccalilli, to serve


  1. Preheat the oven to 240ºC, gas mark 9. Bring a large saucepan of water to a gentle boil, add the 6 eggs and simmer for 6 minutes. Remove with a slotted spoon to a bowl of iced water. When cool enough to handle, peel carefully and set aside.

  2. Squeeze the meat from the sausage skins. Whizz the onion and parsley in a small food processor until finely chopped. Add the sausagemeat and mustard and whizz again until well mixed. (If you don’t have a food processor, grate the onion and finely chop the herbs before adding and mixing.)

  3. Divide the sausage mixture into 6 balls. Flatten one ball out in the palm of your hand, then place a softly boiled egg in the centre. Gently wrap with the sausagemeat so the egg is completely encased. Repeat with the remaining eggs.

  4. Heat a frying pan over a medium heat, add the breadcrumbs and oil and cook for 5-8 minutes until golden. Take 3 shallow bowls. Put the flour into one, the remaining egg, beaten, into another, and the toasted crumbs into the third. Dip the meat-wrapped eggs alternately in flour, egg and breadcrumbs. Place on a baking tray lined with parchment. Bake for 20 minutes until golden and the sausagemeat is cooked through, the juices run clear and there is no pink meat. Serve warm or cold with piccalilli.


Typical values per item when made using specific products in recipe


1,950kJ/ 467kcals



Saturated Fat












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