Baked Scotch Eggs

Baked Scotch Eggs

These Scotch eggs are baked in the oven, so they are marginally healthier than the traditionally fried variety! Enjoy them at any time of the day; a light lunch, in a picnic or maybe for a mid-morning snack. You could add different seasoning to the bread crumbs; smoked paprika makes a tasty addition.


  • 400g gluten and wheat free sausage meat (made from sausages)
  • 6 hard-boiled free-range eggs
  • 7 tbsp fine gluten and wheat free breadcrumbs
  • 1 egg - beaten


Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch


Prep time: 20 mins Cook time: 25 mins

Sainsbury have an excellent range of gluten and wheat free sausages and I prefer to buy these and take the skins off. Sausage meat often has rusk or breadcrumbs added and therefore is no good for those on a GF/WF diet.

Pre-heat the oven to 190°C, 170°C Fan, gas mark 5.

Divide the sausage meat into 6 equal portions and on a lightly breadcrumb-sprinkled surface, press out each portion to about ¼ cm in thickness. Wrap each portion around each of the hard-boiled eggs, pressing the edges together to seal.

Dip the sausage-coated eggs in some beaten egg and roll them in breadcrumbs. Place on baking tray and bake in a preheated oven for around 25 minutes, until lightly browned.

You might like to try adding garlic granules or chilli powder to the breadcrumbs. You could use different flavoured sausages for a twist on the traditional plain pork meat; Toulouse sausages make a very different but equally delicious Scotch egg.

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