Make Ahead

Oven-baked Scotch eggs

September 29, 2010
3 Ratings
  • Makes 3
Author Notes

These were the snack of my childhood - we always had them at Mr Biggs, the Nigerian equivalent of MacDee, along with Jam doughnuts. Then a few years ago, I came across a no-bake method which I've made on many occassions, both with hen and quails eggs. A perfect addition to any lunch or picinic box.

Pack a pot of mustard. A bottle of refreshing cordial and some sparkling water.

Find a great spot to lay out your gingham blanket and set your basket upon, perhaps grassy dunes or a rolling meadow. —Kitchen Butterfly

What You'll Need
  • 4 medium chicken eggs, at room temperature or a dozen quail eggs and 1 chicken egg
  • 2 slices of (wholemeal) bread, crusts removed
  • 100ml milk
  • 3 rashers of bacon (desalted by giving a short hot water bath, if you wish)
  • 400g good-quality pork sausage meat
  • 1 small shallot, finely chopped
  • Grating of mace or nutmeg
  • 1-2 teaspoons fresh lemon thyme, chopped (or other herbs)
  • Black pepper, to taste
  1. Preheat the oven to 190 degrees Centigrade (375 degrees Fahrenheit)
  2. Boil the eggs, reserving 1 chicken egg. Simmer for 5 minutes from the moment the water starts to bubble, then drain and run under cold water to prevent further cooking and grey-ringed yolks.When cool, peel eggs carefully as they may be a bit soft.
  3. Soak the bread in the milk for a minute and then remove it and squeeze it dry.
  4. Put the bread and sausage meat in a large bowl along with the remaining egg, lemon thyme and nutmeg. I added a sprinkling of black pepper and a pinch of salt.
  5. Line a muffin mould ( I used my colourful silicone ones) with a rasher of (desalted) bacon and press some meat mixture into the base. Add a boiled egg to each mould, pointy end up and pack the meat mixture around and over the eggs until completely covered.
  6. Bake for half an hour, or until nicely browned. I found that a lot of the fat from the sausage meat and bacon baked and drained away.
  7. Let cool and then pack away as part of a delicious lunch

See what other Food52ers are saying.

  • inpatskitchen
  • lorigoldsby
  • Kitchen Butterfly
    Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

3 Reviews

inpatskitchen August 18, 2012
I must tell you...I tested these for the Pub Food contest and we really enjoyed them! Tom is more than ready for me to make them again and again! Thanks for sharing your recipe!
Kitchen B. June 10, 2013
Wow - glad you liked them Pat.
lorigoldsby August 8, 2011
Really intrigued. We love scotch eggs but only had the fried only have them on special occasions and never with Bacon..must try yours. Do u serve yours with a spicy mayo?