Oven Baked Scotch Eggs - a delicious recipe for homemade scotch eggs, once you try these you will never go back to shop bought versions ever again.
Anytime anyone mentions a picnic or a party, the one things that always pops into my mind is Scotch Eggs. Mainly because are a perfectly portable food item that can be enjoyed hot or warm and hugely popular in the UK.
I haven't had one for years since we moved to Canada, so when a craving hit me recently, I knew a homemade version was on the cards.
The first challenge, I wanted to make sure this recipe could also be mad gluten free because I have lots of friends and gluten-free readers out there.
The sausage part to the scotch eggs is easy, using the basics of my Pork Breakfast Sausage Patties (which are a huge hit among readers btw) and a couple of additional ingredients.
For the coating, it was simple - breadcrumbs and a delicious blend of spices for flavouring. Once you divide these up into servings that almond flour is hardly any cals and perfect for this recipe.
One oven baked scotch egg is a pretty decent size and one on its own filling enough with some salad.
Wondering what other recipes are good for a picnic or packed lunch? Check out these:
- CHEDDAR BUTTER BEAN BITES
- SWEET CHILLI CHICKEN MEATBALLS (OVEN OR ACTIFRY)
- PEPPERONI PIZZA EGG BITES
- INSTANT POT SOUS VIDE EGG BITES
- CRANBERRY ALMOND CHICKEN MEATBALLS
- THAI CRAB CAKES
- BRUSSELS SPROUTS SALAD WITH ALMONDS, APPLE AND CRANBERRIES
- HAWAIIAN PASTA SALAD
- ROASTED BUTTERNUT SQUASH CHICKEN QUINOA SALAD
- LENTIL CHEDDAR SWEETCORN BAKE
- SAUSAGE ROLLS
- CRAB STICK SALAD
or head on over to my Packed Lunches and Picnics section or Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc.
Side Suggestions
A mixed salad is a perfect addition to these scotch eggs, you can go for any salad items you like, such as:
- Lettuce
- Pickled Onions
- Beetroot
- Carrot
- Onion
- Cucumber
- Tomatoes etc
and if you like something like a relish or sauce to go alongside your scotch egg. This Tomato and Red Onion Relish is delicious.
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Recipe Card
Oven Baked Scotch Eggs
Oven Baked Scotch Eggs - a delicious recipe for homemade scotch eggs, once you try these you will never go back to shop bought versions ever again. These can also be made gluten free.
Ingredients
- 6 large fresh eggs
For the sausagemeat
- 455g (1lb) of extra lean ground pork (pork mince) (can also use ground turkey or chicken)
- 1 small onion, diced finely
- 1 teaspoon of paprika
- ½ teaspoon of fennel seeds, crushed
- ½ teaspoon of ground sage (or can use fresh sage leaves)
- 1 teaspoon salt
- pinch black pepper
- ½ tablespoon of maple syrup or honey
For the coating
- 30g (1oz) of golden breadcrumbs (or gluten free breadcrumbs or almondmeal)
- 1 tablespoon of cornstarch
- ½ teaspoon of paprika
- ½ teaspoon of dried parsley
- pinch of salt and pepper
- olive oil spray
Instructions
- Bring a saucepan of water to a rapid boil. Carefully lower the eggs into the boiling water using a spoon, then reduce the heat slightly so the water maintains a gentle boil. Cook for6 minutes.
- While the eggs are cooking, prepare a bowl of iced water by filling a bowl with cold water and plenty of ice.
- As soon as the eggs are cooked, transfer them straight to the iced water and leave until completely cooled.
- Once cooled, carefully peel away the shells, pat the eggs dry with kitchen paper and set aside until ready to use.
- Spray a frying pan with olive oil spray over a medium high heat
- Add the onion and a little pinch of salt and fry until golden and softened, keep adding a little water in a reduce down to prevent any sticking, this will also help the onion to cook until really soft.
- Add to a bowl, along with the ground pork (pork mince), the 1 teaspoon of paprika, plus the fennel, sage, black pepper and maple syrup and mix to combine.
- Divide into 6 equal size balls
- On a plate add the breadcrumbs, cornstarch, ½ teaspoon of paprika, parsley and a pinch of salt and black pepper and just mix all up to combine.
- Preheat oven to 180c fan, 200c, 400f or gas mark 6
- Line a baking tray with parchment paper.
- Grab one ball of the sausage meat and flatten in hand. Add one egg and mold the sausage meal all around the egg so it forms a ball.
- Roll in the breadcrumb mix, place onto the baking tray.
- Repeat with the other 5 eggs.
- Once all scotch eggs are formed and on the baking tray, spray over the top generously with some olive oil spray
- Place in the oven and bake for approx 25 minutes until sausage is cooked and the scotch eggs are lightly golden all over.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free breadcrumbs or ground almonds for the coating
- Dairy Free Friendly
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Recommended Products
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ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
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Whole Foods Market - Organic Ground Almonds, 250 g -
Arrowroot 500g (Buy Whole Foods Online Ltd.)
Nutrition Information
Yield
6Serving Size
1 Scotch EggAmount Per Serving Calories 217Total Fat 10.9gSaturated Fat 3.1gCholesterol 186mgSodium 535mgCarbohydrates 5.4gFiber 0.8gSugar 2.1gProtein 23.6g
Heather says
Can these be frozen.
Shevy (Slimming Eats) says
I wouldn't freeze these, they are best eaten on day of freezing. If you look to the notes section on the recipe box of all my recipes, it will state whether suitable for freezing. Hope that helps 🙂
Shevy (Slimming Eats) says
Almond meal and arrowroot are not Syn Free. This is the ingredients the syns come from.
Julie Clarke says
Thank you for the recipe they are absolutely amazing! I made these yesterday and took them into work as my collegues ate all on the slimming world plan. They really loved them and I have shared your recipe. Thank you once again.
Shevy (Slimming Eats) says
so glad to hear they were a hit with your work colleagues. Thank you for your support.
Shevy (Slimming Eats) says
either is fine, ground almonds have the skin still attached, whereas almond flour is just the nut part.
Olivia says
These are absolutely amazing. I have to hide them from my partner or he'll eat them all in one go. I honestly think I prefer these to shop bought.
100% recommend making them... every day for eternity.
Siobhan (Slimming Eats) says
Ahh thank you - I am so happy to read this .
Siobhan (Slimming Eats) says
if you are not gluten-free you can use breadcrumbs.
Siobhan (Slimming Eats) says
the measurements in the ingredients list are correct, it's the 1 tsp of paprika and then then sage, fennel and honey (measurements as given) not a teaspoon of each. Hope that makes sense.
Lynn Sime says
Thanks Siobhan. They are sooo lovely. They went down really well at a picnic last weekend.
MARIA TAYLOR says
Do you know if they freeze well before cooking?
Siobhan (Slimming Eats) says
I personally wouldn't freeze these. They are best cooked as per recipe and enjoy within a couple of day. Enjoy