So the day after St. Patrick’s day I was sick of the Irish, so I decided to make Scotch Eggs!
Place the egg in the center of the round and roll it over. Make sure the egg is really dry and no longer hot. Lots of recipes coat the egg in flour at this point but its not strictly necessary and will save us some carbs. Wrap the sausage around the egg and press together so there are no gaps.
Here are the wrapped eggs. At this point, it is ideal if you refrigerate them for 30-60 minutes. If you don’t have time, it should be fine, they will just be harder to work with. I chose to put them vertically, kind of making a flat bottom with the sausage so they stood up.
I cooked them in my convection oven which really helped with crisping the bacon. Also it uses less energy than the full oven and I like using it when I’m just making a small meal.
These were absolutely delicious! I would definitely recommend making them. Its a decent amount of effort, I would probably only do it on the weekend, but it was awesome. I imagine you could premake them the day before and then just cook them the day of, that would reduce the time significantly.
- Serves: 4
- Serving size: 1
- Calories: 405
- Fat: 33
- Carbohydrates: 2
- Fiber: 0
- Protein: 25
- 4 Large Eggs
- 1 pkg Jimmy Dean’s Pork Sausage (12 oz)
- 8 slices Thick Cut Bacon
- 4 Toothpicks
- Hard Boil the eggs
- Peel the eggs and let them cool, dry them off thoroughly
- Split the sausage into four equal parts, pat each part into a large circle
- Place an egg into each circle and wrap it with the sausage, take it in your hand and adjust the sausage so the egg is completely covered
- Refrigerate for 30-60 minutes
- Make a cross with two pieces of thick cut bacon
- Place a wrapped egg in the center, fold the bacon over top of the egg, secure with a skewer
- Cook in a convection oven at 450 degrees for 20 minutes. A regular oven can be used, possibly needing finishing with the broiler. It is done when the bacon is crisp