Baked Scotch Eggs

DifficultyIntermediate

These are big, meaty and delicious. Enjoy them as a meal with steamed veggies or a side salad. Don’t forget to serve with some pickles and dipping sauce.

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Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 ½ lb (250 g) Lean or Extra Lean Ground beef
 1½ tsp (7 mL) EACH dried parsley, onion powder and garlic powder
 ½ tsp (2 mL) EACH salt and pepper
 ¼ tsp (1 mL) ground thyme
 2 tbsp (30 mL) all-purpose flour
 1 large egg, lightly beaten
 ⅓ cup (75 mL) dry bread crumbs
 2 large hard-cooked eggs, peeled
1

1. Combine ground beef, parsley, onion powder, garlic powder, salt, pepper and thyme in a medium bowl with a fork. Divide mixture into 2 equal portions and shape each into a thin oval, large enough to fit around the hard-cooked egg.

2. Place flour in a shallow dish, place beaten egg in a second dish, and bread crumbs in a third shallow dish.

3. Roll one hard-cooked egg in flour. Gently shape the beef around the egg as evenly as possible making sure it is completely covered with no openings or cracks. Dip beef-covered egg in beaten egg, then coat with bread crumbs to cover completely. Place on a parchment paper-lined baking sheet. Repeat with remaining hard-cooked egg and beef, spacing them apart. Discard any excess flour, beaten egg and bread crumbs.

4. Bake in preheated 350ºF oven for 25 to 28 minutes or until golden brown and a digital instant-read thermometer inserted sideways into centre of meat reads 160ºF (71ºF). Cut in half lengthwise to serve.

Tips
2

For extra-crispy outside coating use panko (Japanese bread crumbs).

To create the thin oval of beef, flatten it on parchment paper, then use the paper to assist in wrapping around the egg. When shaping meat around egg, it helps to flour your hands to prevent sticking.

To make hard-cooked eggs, place eggs in a small saucepan and add cold water to cover. Bring to a boil over high heat. Cover, remove from heat and let eggs stand for 14 minutes. Drain and cover eggs with cold water, refreshing as necessary, until eggs are chilled. Peel off shells.

Ingredients

 ½ lb (250 g) Lean or Extra Lean Ground beef
 1½ tsp (7 mL) EACH dried parsley, onion powder and garlic powder
 ½ tsp (2 mL) EACH salt and pepper
 ¼ tsp (1 mL) ground thyme
 2 tbsp (30 mL) all-purpose flour
 1 large egg, lightly beaten
 ⅓ cup (75 mL) dry bread crumbs
 2 large hard-cooked eggs, peeled

Directions

1

1. Combine ground beef, parsley, onion powder, garlic powder, salt, pepper and thyme in a medium bowl with a fork. Divide mixture into 2 equal portions and shape each into a thin oval, large enough to fit around the hard-cooked egg.

2. Place flour in a shallow dish, place beaten egg in a second dish, and bread crumbs in a third shallow dish.

3. Roll one hard-cooked egg in flour. Gently shape the beef around the egg as evenly as possible making sure it is completely covered with no openings or cracks. Dip beef-covered egg in beaten egg, then coat with bread crumbs to cover completely. Place on a parchment paper-lined baking sheet. Repeat with remaining hard-cooked egg and beef, spacing them apart. Discard any excess flour, beaten egg and bread crumbs.

4. Bake in preheated 350ºF oven for 25 to 28 minutes or until golden brown and a digital instant-read thermometer inserted sideways into centre of meat reads 160ºF (71ºF). Cut in half lengthwise to serve.

Tips
2

For extra-crispy outside coating use panko (Japanese bread crumbs).

To create the thin oval of beef, flatten it on parchment paper, then use the paper to assist in wrapping around the egg. When shaping meat around egg, it helps to flour your hands to prevent sticking.

To make hard-cooked eggs, place eggs in a small saucepan and add cold water to cover. Bring to a boil over high heat. Cover, remove from heat and let eggs stand for 14 minutes. Drain and cover eggs with cold water, refreshing as necessary, until eggs are chilled. Peel off shells.

Baked Scotch Eggs