Baked Scotch Eggs with Pecan Coating

Picture this: a perfectly cooked hard boiled egg wrapped in savory sausage and dipped in pecan crumbs, all baked together to create an impressive breakfast. Scotch eggs look challenging to make, but once you start you’ll find this delicious English egg dish is easy to make, and they make a dramatic addition to breakfasts and brunches.

Baked Scotch Eggs with Pecan Coating

While on the outside, a scotch egg looks like an oversized meatball, the magic comes when you slice into it to see the striking layers. In the center you’ll find a hard cooked egg, and then a layer of breakfast sausage, finishing with the nutty pecan coating.

A traditional scotch egg uses breadcrumbs, but we’re swapping those for pecans to enhance the flavors while also making it gluten-free friendly!

Our Organic Omega-3 eggs used in this recipe come from hens raised in free roaming environments and fed a special vegetarian diet that contains flaxseed—a grain naturally high in Omega-3 fatty acids.

Start with hard boiled eggs

This recipe begins with hard boiled eggs at the center, so let’s start by using a fool-proof, simple method that gives you easy to peel HB eggs.

Place your eggs in a single layer in a pot. Cover the eggs with at least 1 inch of cold water.

Bring the water to a boil, then turn off the heat and add a lid to cover the eggs. Leave the eggs in the hot water for 15 minutes for large eggs. Leave medium sized eggs for 12 minutes, and extra large eggs for 18 minutes.

Place the hard boiled eggs in an ice bath to stop the cooking, and then peel the shells off once cooled to the touch.

What you need for scotch eggs

• 1 lb pork breakfast sausage

• 6 Organic Omega-3 hard boiled eggs, peeled

• 1 Organic Omega-3 egg, beaten

• 1 cup pecans, ground into a powder

• 1 tsp sea salt

How to make baked scotch eggs

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Divide the sausage into 6 equal portions. Flatten the sausage into a thin round patty, about 5-6 inches wide. Place a hard boiled egg in the center and press the sausage around the egg until evenly covering it. Repeat with each egg and sausage portion.
   
   

3. Add the beaten egg into a shallow bowl. Add the pecan crumbs and sea salt into a bowl and stir to combine.

4. Dip the sausage/egg into the egg wash, then roll it in the pecan coating. Place on the prepared baking sheet and repeat with the remaining sausage/eggs.
   
   
   
   

5. Bake for 20-25 minutes, or until the pecans are golden brown and the sausage is fully cooked. Serve and enjoy!
   
   
   

How to store

Allow the scotch eggs to fully cool before placing them in an airtight container. They will stay fresh for up to 5 days, however, the pecan coating will soften when chilled.

Rewarm and crisp it in a 350 degree F oven until warmed through.

We want to see your fancy scotch eggs! Tag us @chinovalleyranchers on Instagram and we’ll re-share it!

Also read: No Churn Cherry Chocolate Ice Cream