Scottish Eggs

Scottish eggs

In Scotland, the pubs deep-fry these tasty morsels. These are baked and contain fewer calories.


Eight hard-boiled eggs, peeled

Two pounds ground pork sausage

Two tsp. mace

Two tbs. fresh chopped chives (or one tbs. dried)

3/4 tsp. ground black pepper

Two beaten eggs (add one tbs. water)

1 and 1/3 cups dried bread crumbs

1 and 1/2 tsp. sage

1 tsp. chives


Preheat oven to 350.

Combine pork sausage, mace and pepper. Mix well. Divide into eight equal portions.

Flatten and wrap sausage around each boiled egg, completely covering it.

Combine bread crumbs, remaining sage and chives together. Dip each sausage covered egg into the beaten egg and water mixture. Then roll each into the bread crumb sage mixture.

Place on baking sheet and bake for 35 to 40 minutes until sausage is cooked and bread crumb mixture begins to brown. Serve hot or cold.