Savory Baked Scotch Eggs with Zesty Mustard Sauce
Elevate your brunch with these delicious Baked Scotch Eggs, featuring a succulent sausage wrap encasing a perfectly cooked soft-boiled egg. This recipe saves time by guiding you through the option of using store-bought pork sausage, while providing tips for those who prefer to grind their own meat. I've included a foolproof method for peeling soft-boiled eggs that ensures a smooth finish, ideal for impressing your guests. The accompanying mustard sauce, inspired by renowned chef Robert Irvine, adds a zesty kick that perfectly complements the richness of the eggs. Get ready to indulge in a treat that's simple yet sophisticated!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Fennel seeds
1 1/2 teaspoons (Toasted and ground)
Fresh parsley
1 tablespoon (Chopped)
Kosher salt
2 teaspoons (None)
Freshly ground pepper
1 1/2 teaspoons (None)
Lean pork
1 lb (Ground or cubed)
Large eggs
5 (Soft-boiled (4 for wrapping, 1 for egg wash))
Italian breadcrumbs
1/2 cup (None)
Olive oil mayonnaise
1/2 cup (None)
Dijon mustard
1/4 cup (None)
Lemon juice
1 ounce (Freshly squeezed)
Instructions
1
Begin by toasting the fennel seeds in a skillet over medium heat, stirring constantly until they turn golden brown, about 5 minutes. Remove from heat and let the seeds cool before grinding them into a fine powder using a spice grinder. In a small bowl, mix the ground fennel with kosher salt, freshly ground pepper, and parsley.
2
If you choose to grind your own pork, trim any excess fat and cut the pork into 1-inch cubes. Combine the herb and spice blend from the first step with the pork in a bowl. If using store-bought pork, simply mix this blend into the ground pork and refrigerate until ready to use.
3
Preheat your oven to 400°F (200°C).
4
For the eggs, place 4 large eggs in a pot of cold water that covers them completely. Heat the pot over medium-high heat until it reaches a rolling boil. As soon as it boils, remove the pot from the heat and cover it, letting the eggs sit for 8 minutes for a soft center. After that, transfer the eggs to an ice water bath to halt the cooking process. Let them cool for about 10 minutes if you prefer fully hard-boiled eggs.
5
To peel the eggs, gently tap the bottom of each egg to crack the shell. Use a spoon to carefully peel the shell away while rotating the egg. Refrigerate peeled eggs until they are needed.
6
If you opted for grinding your own pork, retrieve it from the freezer and grind it according to your grinder's instructions.
7
Divide the sausage mixture into 4 equal portions and flatten each into a disc shape. Place a peeled soft-boiled egg in the center of each disc, carefully wrapping the sausage around the egg to ensure there are no gaps.
8
In one bowl, place the Italian breadcrumbs. In another bowl, whisk the remaining egg to create an egg wash. Dip each sausage-wrapped egg into the egg wash, making sure it is completely coated, then roll it in the breadcrumbs for an even crust.
9
Arrange the sausage-wrapped eggs on an ungreased baking sheet. Bake in the preheated oven for 30 minutes or until the outside is golden brown and crispy.
10
While the Scotch eggs bake, prepare the mustard sauce by combining the olive oil mayonnaise, Dijon mustard, and lemon juice in a small bowl. Mix until smooth and well blended.
11
Serve the baked Scotch eggs hot, accompanied by the zesty mustard sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Baked Scotch Eggs?
They are soft-boiled eggs wrapped in a seasoned sausage mixture, coated in breadcrumbs, and baked until crispy.
How do I make the zesty mustard sauce?
Combine 1/2 cup of olive oil mayonnaise, 1/4 cup of Dijon mustard, and 1 ounce of fresh lemon juice until smooth.
How long should I boil the eggs for a soft center?
Place eggs in cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 8 minutes.
Can I use store-bought ground pork for this recipe?
Yes, you can use store-bought ground pork and simply mix in the herb and spice blend.
What is the oven temperature for baking Scotch eggs?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How do I toast fennel seeds?
Stir them constantly in a skillet over medium heat for about 5 minutes until they turn golden brown.
How many eggs are needed in total?
The recipe requires 5 large eggs: 4 to be soft-boiled and wrapped, and 1 to be used for the egg wash.
How long do the Scotch eggs need to bake?
Bake them for 30 minutes or until the exterior is golden brown and crispy.
What seasonings are used in the sausage mixture?
The mixture includes toasted ground fennel seeds, kosher salt, freshly ground pepper, and chopped fresh parsley.
What is the best way to peel soft-boiled eggs?
Gently tap the bottom to crack the shell and use a spoon to carefully peel it away while rotating the egg.
Is an ice bath necessary for the eggs?
Yes, transferring eggs to an ice water bath for 10 minutes halts the cooking process and makes them easier to peel.
What type of breadcrumbs should I use?
The recipe calls for 1/2 cup of Italian breadcrumbs for the coating.
How do I wrap the sausage around the egg?
Flatten a portion of sausage into a disc, place the egg in the center, and carefully wrap the meat to ensure no gaps.
Can I grind my own pork for this recipe?
Yes, you can trim lean pork, cut it into 1-inch cubes, and grind it according to your grinder's instructions.
How much pork is required for 4 eggs?
You will need 1 pound of lean pork divided into 4 equal portions.
What kind of mustard is best for the dipping sauce?
The recipe specifically recommends using Dijon mustard for a zesty kick.
Who inspired the mustard sauce recipe?
The mustard sauce is inspired by the techniques of renowned chef Robert Irvine.
Should the baking sheet be greased?
No, the recipe specifies placing the sausage-wrapped eggs on an ungreased baking sheet.
How do I prepare the fennel seeds?
Toast them in a skillet, let them cool, and then grind them into a fine powder using a spice grinder.
What is the purpose of the egg wash?
The egg wash acts as an adhesive to ensure the Italian breadcrumbs stick to the sausage-wrapped eggs.
How much fennel seed is used?
The recipe uses 1.5 teaspoons of toasted and ground fennel seeds.
Is fresh parsley required?
Yes, use 1 tablespoon of chopped fresh parsley for the best flavor in the meat mixture.
Can these be served as a party appetizer?
Absolutely, they are described as a sophisticated treat ideal for brunch or party appetizers.
How do I ensure a smooth finish on the eggs?
Using the spoon-peeling method and an ice bath helps ensure a smooth, unblemished surface on the soft-boiled eggs.
Can I use lemon juice from a bottle?
The recipe suggests 1 ounce of freshly squeezed lemon juice for the best results in the sauce.
What texture should the sausage have?
The sausage should be thoroughly mixed with spices and flattened into a disc thin enough to wrap but thick enough to hold.
Are these Scotch eggs fried?
No, this version is baked at 400 degrees Fahrenheit for 30 minutes to achieve a crispy exterior.
How should the pork be prepared if grinding at home?
Trim excess fat and cut the lean pork into 1-inch cubes before mixing with herbs and grinding.
Should the eggs be refrigerated before wrapping?
Yes, the instructions suggest refrigerating the peeled eggs until they are ready to be wrapped in sausage.
How do I serve Scotch eggs?
Serve them hot with the zesty mustard sauce on the side for dipping.