BAKED SCOTCH EGGS RECIPE
0.5 kg turkey/ pork sausage, with casing removed
8 hard boiled eggs, peeled
2 eggs, whisked
1/3 cup /dry bread crumbs
Preheat oven to 190°C.
Divide sausage meat into eight equal portions. Pat out one portion to 0.2 cm thickness. Wrap completely around a hard boiled egg, pressing edges to seal. Repeat with remaining eggs and sausage.
Roll sausage-coated eggs in whisked eggs, then in bread crumbs. Place eggs on baking sheet.
Bake in preheated 190°C oven until lightly browned, about 20 to 25 minutes. Serve warm. Or let cool, then refrigerate and serve cold. Serve within three days.